Make your favorite pie crust recipe or use a premade crust and preheat oven to 425℉
Wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes
Line the chilled pie shell with a double layer of aluminum foil, being sure to cover the edges as well, and fill with pie weights or dried beans/rice.
Bake until the pie dough looks dry and is pale in color, about 15 minutes.
Remove the foil and the weights and continue to bake until the crust is a deep golden brown, about 10 minutes longer.
Transfer the pie plate to a wire rack and let the crust cool completely, about 1 hour.
Filling:
Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Stir in softened butter until completely incorporated and then set aside.
In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes.
Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. About 3 to 5 minutes.
Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated.
Using a rubber spatula, gently fold in the whipped cream until no white streaks remain.
Scrape the filling into the pie shell and refrigerate until set, at least 3 hours.
Whipped Cream:
Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the heavy cream, sugar, and vanilla extract on medium speed until it just reaches stiff peaks.
Spread the whipped cream over the top of the chilled pie and garnish with chocolate curls, if desired.
Notes
Serve immediately or store in the refrigerator, uncovered, for up to 3 hours. Leftovers should be stored in the refrigerator, covered, for up to 4 days