Chocolate Truffle Pie

Chocolate Truffle Pie
2 cups semi-sweet chocolate chips1 1/2 cup heavy cream, divided2 egg yolks1 tsp pure vanilla extract1 chocolate crumb pie crust, from the grocery store or homemade (homemade recipe in Rookie's Notes at the end)3 Tbsp powdered sugarCocoa powder, for dustingIn a double boiler over simmering water, add chocolate chips. Melt, stirring occasionally. In two parts, add 1 cup heavy cream, stirring well to incorporate. Turn heat down to medium low. Add egg yolks and vanilla extract. Cook, stirring often, for 5 minutes, until chocolate is warm and slightly thickened.Pour into chocolate pie crust. Refrigerate for 3 hours or overnight. When serving, whip the remaining 1/2 cup heavy cream in a medium bowl with a hand mixer on high. Add powdered sugar gradually. Serve whipped cream on top of the pie. Dust with cocoa powder.Rookie's Notes: After I made this, I thought of a few variations. Before pouring the chocolate into the crust, line the bottom of the crust with raspberries. Then pour the chocolate on top. Chocolate raspberry truffle pie. OR, add 1/2 tsp to 1 tsp peppermint extract AND THEN Chocolate mint truffle pie.