Step 1

Roll out the pastry, place in a 9-inch pie pan, and crimp the edges as desired. Place in the freezer for an hour.

Step 2

Preheat oven to 350°F.

Step 3

Line the frozen pie crust with aluminum foil or parchment paper so that the lining overhangs the edges slightly. Fill with pie weights, sugar, dried beans, or rice.

Step 4

Bake the crust for 55 to 60 minutes, or until golden brown. Carefully use the overhanging lining to lift the lining and pie weights from the crust. Cool the crust completely.

Step 5

Using an electric mixer with a whisk attachment, whip the cream to stiff peaks. Refrigerate while you make the rest of the filling component.

Step 6

Fill a saucepan with about 1/2 inch of water and bring to a simmer.

Step 7

Whisk together the sugar, eggs, and salt in a heatproof bowl. (The bowl should fit on top of the saucepan without touching the water.) Place the bowl on top of the saucepan and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a spoon.

Step 8

Carefully remove the egg mixture from the heat, and let cool for 5 minutes. (Set on a towel or a hot pad to absorb any water that has condensed on the bottom of the bowl.)

Step 9

While the egg mixture cools, melt the chocolate. Place it in a microwave-safe bowl, and heat at half-power in 30-second increments until the chocolate melts when stirred. Set aside to cool.

Step 10

After the egg mixture has cooled for 5 minutes, mix with an electric mixer on medium-low speed until completely cooled. This will take about 8 to 10 minutes.

Step 11

Stir the melted chocolate and vanilla into the egg mixture. Set aside.

Step 12

Using an electric mixer on medium speed, beat the butter in a large mixing bowl until light and fluffy.

Step 13

With the mixer on low speed, gradually add the chocolate mixture, and then beat on medium-high speed for 1 to 2 minutes until the mixture is light and fluffy.

Step 14

Fold about a third of the whipped cream into the chocolate mixture. Then fold in the remaining whipped cream, taking care not to over-mix.

Step 15

Spread the filling evenly in the cooled pie crust. Chill at least 6 hours before serving.

Step 16

Using an electric mixer with a whisk attachment, whip the cream and vanilla until the mixture begins to thicken.

Step 17

Add the confectioners' sugar, and continue whipping until stiff peaks form.

Step 18

Spread the whipped cream over the chilled pie. Garnish as desired.