In microwave dish combine all the chocolate chips and ¾ cup of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth, whisking well at the end.
Cool to room temperature, about 15 minutes.
Stir in sugar and vanilla. In separate bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed ⅓ at a time. Mix well and pour into crust.
Refrigerate at least 8 hours before serving.