TRUFFLE PIE

Graham Cracker Crust
1 ¼ Cup Graham Cracker Crumbs
1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar
1/3 Cup Butter, melted

Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.

Truffle Filling
2/3 Cup Heavy Cream
6 Ounces Bittersweet or Semisweet Chocolate Chips

Whipped Chocolate Filling
6 Ounces Semisweet Chocolate Chips
1 1/2 Cups Heavy Cream
1/2 tsp Vanilla

Whipped Cream Topping
2 Cups Heavy Cream
1/2 Cup Confectioners Sugar

Garnish
1 Ounce Milk Chocolate
1 Ounce White Chocolate
1 Ounce Semisweet Chocolate

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

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

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Refrigerate for an hour and serve.