Chocolate Truffle Pie

2 c Semisweet chocolate chips
1 1/2 c Whipping cream; divided
1/4 c Confectioner's sugar
1 tb Vanilla extract
1 Chocolate chip cookie crust; 9 inches
Whipped cream

In a microwave safe dish, combien the chocolate chips and 1/2 cup of the cream; cook on high for 1-2 minutes. Stirring every 30 seconds until smooth. Cool to reoom temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time. Mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream.

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