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In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
Garnish with whipped cream and shaved chocolate, if desired.
Store, covered, in the refrigerator for 4 to 5 days.
For the Chocolate Cookie Crust (optional): Preheat the oven to 350°F. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes. Let cool 20 minutes before filling.