Preparing the Crust

1. Prepare the pastry: Roll out your pastry and place it in a 9-inch pie pan. Crimp the edges however you like, then put the whole thing in the freezer for one hour. This helps prevent shrinking during baking.
2. Pre-bake setup: Heat your oven to 350°F. Line the frozen crust with aluminum foil or parchment paper, making sure it hangs over the edges slightly. Fill with pie weights, dried beans, or rice to keep the crust flat.
3. Bake the crust: Bake for 55 to 60 minutes until the crust turns golden brown. Use the overhanging liner to carefully lift out the weights. Let the crust cool completely before adding filling.

Making the Filling

1. Prepare whipped cream: Start by whipping 1¼ cups of heavy cream to stiff peaks using an electric mixer with whisk attachment. Put this in the refrigerator while you work on other components.
2. Set up double boiler: Fill a saucepan with about half an inch of water and bring it to a gentle simmer. In a heatproof bowl that fits over the pan without touching water, whisk together sugar, eggs, and salt.
3. Cook egg mixture: Place the bowl over the simmering water and cook while whisking constantly. You want the mixture to reach 160°F and coat the back of a spoon. This takes patience but ensures food safety.
4. Cool egg mixture: Remove the egg mixture from heat and let it cool for 5 minutes. Set the bowl on a towel to absorb any condensation from the bottom.
5. Melt chocolate: While the eggs cool, melt your chocolate in a microwave-safe bowl. Use half power and heat in 30-second intervals until it melts smoothly when stirred. Set aside to cool.
6. Beat egg mixture: Beat the cooled egg mixture with an electric mixer on medium-low speed until completely cool – this takes about 8 to 10 minutes. Then stir in the melted chocolate and vanilla.
7. Prepare butter mixture: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the chocolate mixture on low speed, then beat on medium-high for 1 to 2 minutes until fluffy.
8. Fold in whipped cream: Fold about one-third of the whipped cream into the chocolate mixture, then gently fold in the remaining cream. Don’t overmix – you want to keep it light.
9. Assemble and chill: Spread the filling evenly in your cooled crust and chill for at least 6 hours before serving.

Adding the Topping

Finish the pie: Spread the whipped cream over your chilled pie and add chocolate curls or chopped chocolate as garnish.

Make whipped topping: Whip 1 cup of heavy cream with vanilla until it starts to thicken. Add confectioners’ sugar and continue whipping until you get stiff peaks.