Follow the steps in order for the best result.
Preheat your oven to 375 degrees Fahrenheit. Position a pie plate on a baking sheet. Carefully line the plate with your choice of pie crust – either homemade or a quality store-bought version will work.
Use a fork to prick the crust evenly across the bottom and sides. Cover the crust with foil, ensuring it's snug against the dough. Weigh it down with pie weights or dried beans; rice also works well.
Bake the crust for 20 to 25 minutes, or until the edges are nicely firm. Carefully remove the foil and weights.
Continue baking the crust for an additional 8 to 10 minutes, until it turns a light golden brown. If you find the edges are browning too quickly, protect them with a pie shield.
Reduce the oven temperature to 325 degrees Fahrenheit.
In a heatproof bowl set over a pan of simmering water (or using a microwave in short bursts), gently melt the butter and chocolate together. Be vigilant to prevent burning.
With an electric mixer, beat the eggs, salt, and 1/2 cup of sugar until the mixture becomes light and fluffy, about 4 to 5 minutes.
Gently fold one-third of the egg mixture into the melted chocolate mixture, then incorporate the remaining egg mixture until fully combined.
Pour the chocolate mixture into the prepared pie crust. Bake for 20 to 25 minutes, or until the filling is puffed up and just beginning to crack.
Allow the pie to cool at room temperature for one hour, then refrigerate to chill completely.
For the topping, beat the heavy cream with 3 tablespoons of sugar until soft peaks form.
Spread the whipped cream evenly over the chilled pie. If desired, garnish with chocolate shavings before serving.