1. Blind-bake the pie crust (if needed) in a 9-inch pie dish according to package or recipe directions, then cool completely on a wire rack.

2. Melt the unsweetened baking chocolate in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until smooth. Let cool to room temperature.

3. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until very light, pale, and fluffy, about 3–4 minutes.

4. Add the cooled melted chocolate and vanilla extract to the butter mixture and beat until fully combined and smooth, scraping down the bowl as needed.

5. Beat in the pasteurized eggs one at a time, mixing on medium-high speed for 2–3 minutes after each egg. The filling should become thick, silky, and glossy as air is incorporated.

6. Spread the chocolate filling into the cooled pie crust, smoothing the top with an offset spatula. Cover loosely and refrigerate for at least 3 hours, or until firm enough to slice (overnight is best).

7. Just before serving, beat the cold heavy whipping cream and powdered sugar together in a clean bowl until soft to medium peaks form.

8. Pile or pipe the whipped cream over the chilled chocolate filling, then garnish with chocolate curls or shavings. Slice and serve chilled.