Step 1

Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the crust to cool completely.

Step 2

In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high speed until stiff peaks form about 5 minutes. Cover and chill whipped cream in fridge until ready to use. (This should make around 5 cups of whipped cream).

Step 3

In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.

Step 4

In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.

Step 5

Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.

Step 6

Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!