Chocolate Madness Truffle Pie

For the truffle filling: In a saucepan, bring 2/3 cup heavy cream to a simmer. Place 6 ounces bittersweet chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling: In a double boiler or a microwave set on low power, heat 6 ounces bittersweet chocolate chips with 1/2 cup heavy cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup heavy cream until thick. Add the cooled chocolate mixture and vanilla, and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

Just before serving, for the topping: Beat 1 cup heavy cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread the whipped cream over the top of the pie. Serve immediately.