Make the crust. Heat oven to 350°F (175°C). In a bowl, combine crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into a 9-inch pie dish, going up the sides.

Bake and cool. Bake crust for 8–10 minutes, just until fragrant and set. Let cool completely on a rack. This keeps the crust crisp under the silky filling.

Start the ganache base. Place chopped chocolate in a heatproof bowl. Warm 1/2 cup heavy cream until steaming (not boiling). Pour over chocolate, let sit 2 minutes, then whisk until smooth and glossy.

Add butter for silkiness. Whisk in the room-temperature butter, a few pieces at a time, until fully incorporated. Stir in vanilla and salt. Set aside to cool to just warm—not hot.

Whip the eggs with sugar. In a stand mixer with whisk attachment (or with a hand mixer), beat pasteurized eggs and sugar on medium-high until thick, light, and slightly warm to the touch, about 5–7 minutes. You want volume and a pale color.

Fold together. With the mixer on low, slowly stream the chocolate mixture into the egg mixture. Stop and scrape the bowl. Mix briefly until uniform, then finish by folding with a spatula to preserve the air.

Fill the crust. Pour the filling into the cooled crust and smooth the top. Tap the pie dish gently on the counter to pop any large air bubbles.

Chill to set. Cover loosely and refrigerate for at least 4 hours, preferably overnight. The texture will transform into a lush, sliceable silk.

Make the whipped cream. Beat cold heavy cream with powdered sugar and vanilla to soft peaks. Don’t overwhip. Spread or pipe onto the chilled pie, or serve dolloped on each slice.

Garnish and serve. Add chocolate curls or a dusting of cocoa. Use a warm, dry knife (run under hot water, wipe clean) for clean slices.