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Mix shortbread crumbs, butter, and sugar in a medium bowl.
After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.
In microwave dish combine chocolate chips and ¾ cup of the heavy cream.
Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
Cool to room temperature.
Stir in sugar & vanilla. Set aside.
In a stand mixer, beat the remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, ⅓ at a time. Carefully spoon into crust.
Refrigerate at least 8 hours before serving