Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.