Preheat your oven to 350°F (175°C) and prepare a half sheet pan with non-stick cooking spray.

In a large mixing bowl, combine the all-purpose flour, kosher salt, and granulated sugar. Cut in the vegetable shortening and cold butter until resembling coarse crumbs.

Add the ice-cold vodka to the crumbly mixture, combining gently until the dough starts to come together. Wrap in plastic wrap and chill for 30 minutes.

Roll out the dough on a lightly floured surface to fit the prepared half sheet pan. Blind bake in the preheated oven for 15-17 minutes or until golden brown.

Cool the crust completely on a wire rack.

Melt the bittersweet chocolate in a microwave-safe bowl in 30-second increments until smooth. Let it cool slightly.

In a medium saucepan, combine eggs and granulated sugar. Over low heat, whisk until warm and the sugar dissolves, about 5 minutes.

Beat the unsalted butter until fluffy, then gradually add the warm egg mixture and melted chocolate. Mix until smooth.

Fold in the whipped topping until fully integrated, then spread over the cooled crust evenly.

Refrigerate for 1-2 hours to allow the filling to firm up.

Garnish with whipped topping and mini chocolate chips before slicing and serving chilled.