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 temperaature.
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.