Get out a 9” (23 cm) deep dish pie pan. Set aside. Place a large mixing bowl and the beaters into the fridge now. This is to make them cold for when you whip the cream later.

In a large mixing bowl, mix together all the crust ingredients except for the butter until well combined.

Stir in the butter until combined.

Pat into the ungreased deep dish pie pan. It’s not supposed to go up onto the rim, but up to the rim.

Chill for 30 minutes.

Preheat the oven to 350 °F (175 °C).

Bake for 12 minutes or until it no longer appears wet. It’s still going to be soft but shouldn’t be wet.

Let cool completely, about 1 hour.

Stir frequently until melted. It’ll look like ganache.

Remove from the heat, pour the chocolate mix into another large mixing bowl, place in the fridge, stirring occasionally, and let cool until room temperature - 70 °F (21 °C). Your finger isn’t an accurate judge of room temperature. Mine thought it was room temperature at 30 °C. If it’s too hot, it’ll melt the cream you’re about to whip. If it’s too cold, it’ll be difficult to fold the whipped cream into it. This will probably take around 30 minutes.

Carefully fold the whipped cream into the room-temperature chocolate mixture. It’ll be very soft at this point but firms up as it chills.

Pour the chocolate mixture into the cooled crust and chill for at least 4 hours or overnight. Mine was already set at 2 1/2 hours, but I’m saying 4 to be on the safe side.

When it’s ready, beat the remaining 3/4 cup (177 ml) cream in a large mixing bowl with the powdered sugar until stiff peaks form.

Spread over the pie and top with shaved chocolate. It's best enjoyed on the day of making or the next.

Cover and refrigerate for up to 2 days. It can also be frozen.