Combine flour, sugar and salt. Cut in butter until mixture looks like coarse crumbs. Add cold water slowly.

Mix until dough comes together. Flatten into a disk. Wrap in plastic and chill 30 minutes.

Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface.

Place dough in 9-inch pie pan. Press edges. Trim excess dough. Prick bottom with a fork.

Bake 15 minutes until lightly golden. Remove and cool completely on a wire rack.

In a large bowl, beat butter and sugar until light and fluffy with an electric mixer.

Mix melted chocolate and vanilla extract into butter mixture. Beat until smooth.

Add eggs one at a time, beating well after each. The mixture should be creamy and silky.

Pour chocolate filling into cooled pie crust. Smooth the top with a spatula.

Refrigerate for at least 4 hours or until set. The longer it chills, the firmer it gets.

Beat heavy cream and powdered sugar until soft peaks form. Spread or pipe over chilled pie.

Sprinkle chocolate shavings or curls on top for decoration. Serve immediately or keep chilled.