Firstly, in a saucepan, heat the heavy cream over medium heat until it’s just about to boil. Then, remove from heat and add the chopped chocolate and butter. Let it sit for a minute, after which, stir until the mixture is smooth and glossy.

Meanwhile, in a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.

Next, gradually pour the chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Continue whisking until the filling is well combined and velvety smooth.

Afterward, pour the chocolate filling into the pre-baked pie crust and smooth the top with a spatula.

Subsequently, place the pie in the refrigerator and let it chill for at least 4 hours, or until the filling is set.

Finally, once the pie is set, garnish with a dollop of whipped cream and a sprinkle of chocolate shavings.