INGREDIENTS
1
9- inch pie crust (, blind baked then chilled)
1 cup
granulated sugar (, divided)
1/4 cup
packed light-brown sugar
1/4 tsp
salt
3
large eggs
6 oz
bittersweet chocolate chips ((I recommend Ghirardelli))
1 1/2 tsp
vanilla extract
8 tbsp
unsalted butter (, at room temperature)
1 1/4 cups
heavy cream
3 tbsp
unsweetened cocoa powder
2 1/2 cups
heavy cream
5 tbsp
granulated sugar
2 oz
dark chocolate (, finely chopped or shaved with a vegetable peeler)