• (If making own crust, see notes below.)

For the Pie filling

• 1. For filling, in a microwave safe bowl, combine all three chocolates and butter and heat at 30 second intervals just until melted. Set aside.
• 2. In a heavy saucepan, whisk together the sugar, corn starch, salt and egg yolks over medium heat. Gradually add the half and half, whisking constantly. Bring the mixture to a boil and stir until boiling. This takes about 5 minutes. Once it's boiling, continue to whisk for 1 to 2 minutes, until it becomes thick like pudding. Remove from the heat and stir in the melted chocolate mixture well and 1 1/2 teaspoon of vanilla, until it's completely combined. Cover with a lid and let cool completely.
• 3. Once cooled, pour the mixture into either the deep dish pie crust or divide it into the 2 regular pie crusts. Cover and cool in the refrigerator for at least 6 hours before topping with the whipped cream.

For the Peppermint Whipped Cream

• 1. Pour all of the ingredients into a glass or stainless steel bowl and mix on medium high speed until it forms peeks and becomes thick. Spread on the pie and sprinkle with the crushed peppermint and grate chocolate on top.