Make the pie dough the night before to ensure it’s well-chilled. Roll it out into a 12-inch circle, place it in a 9-inch pie dish, fold any extra dough over the edges, and chill for 30 minutes to prevent shrinking.

Preheat the oven to 375°F (191°C). Line the chilled crust with parchment, add pie weights, and bake for 15 minutes. Remove the weights, prick the crust with a fork, brush with egg wash if desired, and bake for another 14 minutes until golden.

Whip the heavy cream until stiff peaks form (about 4 minutes), then cover and refrigerate until needed.

Melt chocolate in the microwave in 20-second intervals, stirring each time until smooth, and set aside to cool slightly.

Whisk eggs and sugar in a heatproof bowl over simmering water until the mixture reaches 160°F (71°C), then stir in the melted chocolate and let cool.

Beat butter until creamy, add vanilla, and mix in the chocolate-egg mixture until fluffy. Gently fold in the whipped cream, spread into the cooled crust, cover, and chill for 4-6 hours (or overnight).

Whip heavy cream with sugar and vanilla until medium peaks form, then spread or pipe on top of the chilled pie. Garnish with chocolate curls if desired.

Serve immediately or refrigerate for up to a few hours. Leftovers keep well in the fridge for up to five days.