Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

On a floured work surface, roll out one of the discs of chilled dough until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.

Chill the dough in the refrigerator or freezer for at least 30 minutes.

Preheat oven to 375°F (191°C).

Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15–16 minutes.

Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork.

Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes.

Melt the semi-sweet chocolate in a double boiler or the microwave.

Whisk eggs and sugar together in a heatproof bowl over a pot of simmering water, whisking constantly until it reaches 160°F (71°C). Allow to cool for 10 minutes, then stir in the melted chocolate.

Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy. Add the vanilla and beat for 30 seconds.

With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.

Fold in the whipped cream until combined and spread filling into cooled pie crust.

Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened.

For the whipped cream topping, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form.

Pipe or spread the whipped cream on top. Garnish with chocolate curls, if desired.