Chocolate Truffle Pie

2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups whipping cream, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate cookie crust (8 or 9 inches)
Whipped cream and chocolate-covered peppermint candies, optional

In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form.

Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired. Makes 8-10 servings.