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Cook the pie crust in a 450-degree F oven until golden brown. Cool.
In a pot, melt the chocolate over low heat. Cool.
In a bowl with an electric mixer or a stand mixer, beat the butter until fluffy.
Slowly add in the sugar and continue to beat until fluffy.
Add the cooled chocolate and vanilla and beat until combined.
Add the eggs, one at a time, and beat about 2 minutes between each addition until smooth. Pour into the pie shell.
Refrigerate until cold and set, at least 2 hours. Top with whipped cream, chocolate curls, and cookie crumbs before serving.
Notes:
You can get pasteurized, uncooked eggs in your grocery store's milk & eggs section.
I beat this far more than 2 minutes between adding eggs. The goal is light and fluffy. Beat until it is light and fluffy.