Blind Bake the Pie Crust:

• Prepare and bake a pie crust in a regular 9-inch pie plate until golden brown.

• Let it cool completely before adding the filling.

Melt the Chocolate:

• Microwave dark chocolate in 30-second intervals, stirring between each, until smooth.

• Let it cool below 90°F.

Prepare the Chocolate Mixture:

• In a small saucepan, whisk together eggs and sugar.

• Attach a candy thermometer and cook over low heat, whisking constantly until it reaches 160°F.

• The mixture will start foamy, then turn smooth, lighter, and glossy.

• Remove from heat and mix in the melted chocolate, espresso powder (if using), and vanilla.

• Transfer to a cool bowl and let sit for 15 minutes.

Beat the Butter and Chocolate Mixture:

• In a mixing bowl, beat softened butter until creamy.

• Add the cooled chocolate mixture and beat on high speed for 4-6 minutes until light and fluffy.

Whip the Cream:

• In another bowl, beat heavy cream until soft peaks form.

• Add powdered sugar and beat until stiff peaks form.

Fold & Assemble:

• Gently fold the chocolate mixture into the whipped cream using a spatula.

• Pour the filling into the cooled pie crust and refrigerate overnight.

Prepare the Whipped Topping:

• Chill a mixing bowl and whisk in the freezer for 5-10 minutes.

• Beat heavy cream until soft peaks form.

• Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.

Decorate & Serve:

• Spread or pipe the whipped cream over the pie.

• Garnish with chocolate curls using a vegetable peeler.

• Serve immediately.