Step 1

Blind-bake the piecrust (per package directions) until edges are golden brown. Set aside until completely cooled.

Step 2

In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate and the baking chips on HIGH, 1- 1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).

Step 3

In a large mixing bowl, beat softened butter and sugar, on medium-high, with an electric mixer fitted with the paddle attachment until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

Step 4

Add salt, vanilla and the cooled melted chocolate (the chocolate should be cooled but still pourable).

Step 5

With the whisk attachment, whisk the mixture until ingredients are incorporated.

Step 6

Set the mixer to medium and add the eggs one-at-a-time. Whisk the mixture 5 minutes after adding each egg.

Step 7

Keep the mixer on medium (no higher). Mixing the filling too quickly could result in a runny consistency.

Step 8

Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.

Step 9

Serve with freshly whipped cream (or Cool Whip) and chocolate shavings.

Step 10

Enjoy!