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!