Makes 8 servings. Difficulty
1 package Gluten-Free Pantry Pie Crust Mix 2 ounces gf bittersweet chocolate, coarsely chopped 2 ounces gf unsweetened chocolate, coarsely chopped 1-1/2 sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 1-1/2 teaspoons gf vanilla 3 large eggs, at room temperature 1 cup heavy cream 1 Tablespoon sugar 1/2 teaspoon gf vanilla
Prepare the pie crust according to the package instructions. Fit the dough into a 9-inch pie pan. Trim the edges and crimp decoratively. Refrigerate the pie shell for 30 minutes.
Preheat the oven to 375 degrees F. Line the shell with foil and fill it with pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 10 to 12 minutes longer, or until golden brown. Let cool.
In a small heatproof bowl set over a saucepan of barely simmering water, melt the chocolates, stirring occasionally, until smooth. Let cool slightly.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the melted chocolate. Beat in the eggs one at a time, beating for 5 minutes after each addition and scraping down the bowl several times.
Scrape the filling into the cooled pie shell and smooth the top with a rubber spatula. Refrigerate until set at least 4 hours or overnight.
Shortly before serving, make the topping. In a medium bowl, beat the heavy cream with the remaining sugar and vanilla until stiff. Using a long metal spatula, spread the whipped cream over the top of the pie.