Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Remove the dough from processor (it will be crumbly) and form it into a round, flat disc.

Wrap the disc in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight).

After the dough has chilled, preheat oven to 450 degrees F.

Roll out dough on a well-floured surface or pastry cloth.

Place it into a deep, 9-inch, round pie plate and pinch the edges to form a crust. Then, gently prick the dough with a fork all over.

Set a piece of parchment paper on top of the crust, then add the pie weights.

Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.

Set aside to cool.

Put 1 ¼ cups of whipping cream, powdered sugar and vanilla into the bowl of a standing mixer fitted with the wire whisk attachement (or use a large bowl and handheld mixer).

Beat, starting on low speed and increasing to high speed for 2-3 minutes, or until stiff peaks form.

Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.

Whip ¾ cup whipping cream (for the filling) in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form. Set aside in the refrigerator.

Melt chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.

In the bowl of a standing mixer fitted with the paddle attachement, or in a large bowl with a handheld mixer, cream the butter sugar, powdered sugar and vanilla together 3 minutes - until the sugar is dissolved and the mixture is light and fluffy.

Add the melted chocolate and beat for 1 minute, pausing and scraping down the sides once halfway through.

Add eggs one at a time, beating on medium speed for 1 minute after each addition.

Gently fold in the ¾ cup of whipped cream by hand.

Evenly spread the chocolate filling into the baked and cooled pie crust.

Top with whipped topping in one of two ways: 1) Simply spread the whipped topping over the pie with a spatula or 2) Pipe the whipped topping on top with a decorator’s tip to make a pretty design.

Place in the refrigerator to chill for at least 4 hours or overnight.

Serve chilled and enjoy.