For the truffle filling,in a saucepan,bring 2/3 cup cream to a simmer. Place the 6oz chocolate chips in bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling,in a double boiler or a microwave set on low power, heat the 6oz chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temp. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioner's sugar and whip until stiff peaks form (tips stand straight). Spread whipped cream over the top of the pie. using a grated or veggie peeler, make pieces or shavings of milk,white and semisweet chocolate. Garnish pie with chocolate pieces. Serve immediately.