The characteristic texture of this pie can't be hurried. Don't try it if you don't have an hour or so to spend! You will want a stand mixer because the mixing time is long! Please don't cut and run yet! Stay with me. The results are soooo worth it!!Go stick the mixing bowl and whisk beater from your stand mixer in the freezer before you begin. Everything needs to stay cold.This pie is so awesome I gave myself permission to cheat and use a premade crust! Roll out and fit pie crust to 9" pan, flute edges and bake according to package directions. Don't over bake. Set aside to cool.In small microwave safe bowl, break baking chocolate into squares and melt for about 45 seconds until it's just easily stirrable. Set aside to cool.Now, grab that bowl and whisk beater. Slice up the cold but somewhat softened butter into it along with the sugar. You may want to wrap a kitchen towel around the mixer bowl until butter gets softer but keep beating until it gets fluffy, then add vanilla and drizzle cooled chocolate over the sugar/butter mixture. Keep beating until well blended, scraping down sides of bowl often.Now, here's where patience pays off. Put one cold egg in with chocolatey mix and beat for 5 minutes on medium speed, stopping once or twice to scrape down sides. I set the timer for this!Now do it again, one egg at a time. Beat each egg in for 5 full minutes. This is where the silky texture happens as the sugar is dissolved. No skimping here.Now scrape every delicious bit of that fabulous filling into the crust, smooth it over and put in the refrigerator for two hours or more. Pour cream and powdered sugar into chilled mixing bowl and beat until stiff peaks form. Slather thick layer of the whipped cream onto chilled pie and sprinkle lavishly with toffee bits.Serve with a flourish, you've given birth to a beauty. Stand back and bask in compliments.