Make the Crust (If homemade):

In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time until dough comes together. Form into a disk, wrap, and chill for 30 minutes.

Roll out and place in a 9-inch pie dish. Poke holes in the bottom with a fork and bake at 375°F (190°C) for 20–22 minutes or until lightly golden. Let cool completely.

Make the Filling:

Melt Chocolate:

In a heatproof bowl, melt the chocolate chips in the microwave or over a double boiler. Let cool slightly.

Cream Butter and Sugar:

In a separate bowl, beat the butter and sugar together on high speed for 3–5 minutes until very light and fluffy.

Add Chocolate & Vanilla:

Mix in the melted chocolate and vanilla until well blended.

Add Eggs, One at a Time:

Beat in one egg at a time, mixing on high speed for at least 1 minute after each egg (3 minutes total). The filling should become thick, silky, and mousse-like.

Chill:

Spread the filling into the cooled pie crust and smooth the top. Cover and refrigerate for at least 4–6 hours (overnight is best) to fully set.

Make the Topping:

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Spread or pipe over the chilled pie. Garnish with chocolate curls or shavings if desired.