Prepare the Crust:

• Mix crushed chocolate cookies with melted butter until well combined.

• Press the mixture into the bottom of a 9-inch pie dish.

• Refrigerate for at least 30 minutes to set.

Make the Chocolate Mousse:

• Heat ½ cup of the heavy cream in a saucepan until warm (do not boil).

• Pour the warm cream over the chocolate chips and let sit for 2 minutes.

• Stir until smooth and let cool to room temperature.

Whip the Cream:

• In a large bowl, beat the remaining 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form.

Combine:

• Gently fold the whipped cream into the cooled chocolate mixture until smooth and fluffy.

Assemble the Pie:

• Spread the chocolate mousse evenly over the chilled crust.

• Refrigerate for at least 4 hours (or overnight) to set.

Serve & Enjoy:

• Top with whipped cream and chocolate shavings before serving.