Bake crust according to package directions. Allow to cool completely.

Make the filling by combining the sugar and eggs in a saucepan over low-medium heat. Whisk continuously until it reaches 160 degrees F and easily coats the back of a spoon.

Remove from heat. Stir in the melted chocolate and vanilla until combined.

Allow to sit at room temperature until it cools to 75 degrees F. Make sure to stir it occasionally.

Beat the butter in a mixing bowl with a stand up mixer or hand held mixer until fluffy. Gradually add the chocolate mixture into the butter. Beat for 5 minutes on high speed until light and fluffy.

Beat the cream in a separate mixing bowl with an electric mixer or stand up mixer. Once it starts to thicken, add the powdered sugar. Beat until soft peaks form. Carefully fold this into the chocolate mixture by hand.

Spread the mixture into the pie crust. Smooth the top with a spatula. It will be very full so it is important to use a deep dish pie crust.

Refrigerate the pie for at least 6 hours.

When ready to serve, prepare the whipped topping.

Use an electric mixer to beat the heavy cream, powdered sugar and vanilla on high speed until stiff peaks form.

Spread the whipped topping on the pie before serving. Sprinkle shaved chocolate on top to garnish.

Then the pie is ready to slice, serve and enjoy!