In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.
Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled.
When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate.