• Place both pie dough circles on top of each other and roll them out to form a rough rectangular shape.
  14.1 ounce refrigerated pie crusts
• Trim excess dough along the edges and fill in any gaps with the scraps to form a rectangular shape 2 inches larger (in length and width) than the jelly roll pan.
• Drape the pie dough over the rolling pin and transfer it to the pan, lightly pressing it into place in the corners and sides.
• Fold any excess dough back over onto itself and prick the bottom with a fork.

  If you want to create a fluted edge, pinch along the outer edges of the dough with your thumb and two index fingers.
• Preheat the oven to 450°F.
• Place the pie dough in the freezer to firm up for 20 minutes while you prepare the filling.

To Make the Filling

• In the bowl of a stand-up mixer with the whisk attachment, beat the butter and sugar at high speed for about 6-7 minutes or until pale in color and very fluffy (it should almost have the color and texture of whipped cream). Scrape down the sides of the bowl with a soft silicone spatula.
  1 1/2 cups unsalted butter, 2 1/4 cup granulated sugar
• Add the cooled melted chocolate and vanilla extract and continue beating until combined. Scrape down the sides of the bowl as needed.
  3 ounces unsweetened chocolate, 3 teaspoons pure vanilla extract
• Reduce the mixer to medium-high, and add the eggs, two at a time, beating for 5 minutes after adding each set. The mixture should be smooth and voluminous.
  6 large eggs
• Remove the pie crust from the freezer, line it with crumpled parchment paper, and fill it with pie weights, or dried beans.
• Bake the pie crust until the edges turn golden (about 8-10 minutes). Remove the pie weights and parchment and continue baking until the base is cooked through (about 5 minutes). Set aside to cool.
• Spoon the chocolate filling into the cooled pie crust and even out the top with an offset spatula. Then, place the pie in the refrigerator to cool (and allow the chocolate to set) for at least 2 hours or optimally for 12-24 hours.

To Make the Whipped Topping

• To prepare the whipped cream topping, place the chilled heavy cream in the bowl of the stand-up mixer and beat on low speed until frothy with bubbles.
  2 1/2 cups heavy whipping cream
• Add the powdered sugar, increase the speed to high, and continue beating until soft peaks begin to form. Then reduce the speed to medium high and continue beating for 10-15 seconds until stiff peaks begin to form. Do not continue beating any longer, otherwise the whipped cream will begin to separate.
  2 1/2 Tablespoons powdered sugar
• Dollop the whipped cream over the chocolate layer and sprinkle with shaved chocolate.
  1 ounce unsweetened chocolate