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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
Step 2
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that's slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Step 3
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
Step 4
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
Step 5
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Step 6
Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
Step 7
While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
Step 8
In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Step 9
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Step 10
Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!
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