Prepare the crust: If using a pastry crust, blind-bake it per instructions, then cool completely. For a cookie crust, press crumbs and butter into a pie pan and chill until firm. A fully cooled crust is key to a clean set.

Melt the chocolate: Place chopped dark chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler. Set aside to cool until just warm, not hot.

Cream butter and sugar: In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter and sugar on medium-high for 4–5 minutes. You’re looking for a pale, fluffy mixture. This step helps dissolve sugar and builds the silky texture.

Add the chocolate: Pour the cooled melted chocolate into the butter-sugar mixture. Beat on medium until fully combined and glossy. Scrape the bowl so no streaks remain.

Beat in eggs one at a time: Switch to the whisk attachment if using a stand mixer. Add one pasteurized egg and beat for a full 3 minutes. Repeat with the second egg (3 minutes), then the third (3 minutes). This extended mixing creates a light, mousse-like texture.

Finish with flavor: Add vanilla and salt. Beat for 30 seconds until smooth and unified.

Fill the crust: Spoon the mixture into the cooled crust and smooth the top with an offset spatula. The filling should look shiny and slightly airy.

Chill thoroughly: Cover loosely and refrigerate at least 6 hours, preferably overnight. This ensures a clean slice and proper set.

Whip the cream: Just before serving, beat the heavy cream and powdered sugar to soft peaks. You want it cloud-like, not stiff or grainy.

Garnish and serve: Top the chilled pie with whipped cream. Finish with chocolate shavings, a dusting of cocoa, or a pinch of flaky sea salt. Slice with a warm, clean knife for the neatest pieces.