Make the crust. In a bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until it looks like coarse crumbs with pea-sized bits of butter. Sprinkle in ice water, 1 tablespoon at a time, and toss gently until the dough just holds together when pressed.

Chill and roll. Shape the dough into a disk, wrap, and chill for 30 minutes. Roll it out on a lightly floured surface into a 12-inch circle. Fit into a 9-inch pie dish, trim excess, and crimp the edges.

Blind-bake. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes. Remove weights and parchment, then bake 8–10 more minutes until golden. Cool completely.

Melt the chocolate. Place chopped chocolate in a heat-safe bowl. Microwave in short bursts, stirring often, or melt over a double boiler until smooth. Let it cool to lukewarm—still fluid, not hot.

Cream butter and sugar. In a stand mixer with the paddle (or using a hand mixer), beat softened butter and sugar on medium-high for 3–4 minutes, until very light and fluffy. This step is key for a silky texture.

Add eggs slowly. Beat in one egg and mix for 2 minutes. Add the second egg and mix another 2 minutes. Scrape down the bowl as needed. Use pasteurized eggs if you’re concerned about raw eggs.

Flavor and finish the filling. Mix in vanilla and salt. With the mixer on low, pour in the cooled melted chocolate. Increase speed to medium and beat for 2 more minutes until glossy and airy.

Fill the crust. Spoon the chocolate filling into the cooled crust. Smooth the top with an offset spatula. Chill for at least 4 hours, or until set enough to slice cleanly.

Whip the cream. In a cold bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie.

Garnish and serve. Add chocolate curls or grated chocolate for a little drama. Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.