3/4 c. half & half or light cream
3 tbsp. sugar
6 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1 tsp. vanilla
1 (6 oz.) ready to use chocolate cookie piecrust
1/2 c. heavy or whipping cream

In microwave-safe bowl, combine half & half and 2 tablespoons sugar. Heat mixture in microwave on high 1-1/2 minutes. Add chocolates and vanilla, stirring until chocolate is melted. Pour mixture into pie crust. Cover and refrigerate at least 1 hour. Before serving, beat heavy cream until soft peaks form. Spread over chocolate filling.