Two Cups Flour

Single 9-inch Pie Crust
1 Make the all butter pie crust according to the recipe for dough. 
2 *You can also use a store bought pie crust if you’re short on time.  Blind bake the crust and cool to room temperature.
Blind Bake the Pie Crust
0 Refrigerate the pie dough for a minimum 1 hr if you plan on using it right away. *Allowing the dough to rest overnight creates a more relaxed dough that is easier to roll out.
3 Roll the dough for lining the pie pan. Roll your dough by starting from the center and working outwards in all directions, rotating dough clockwise as you go. Dough should be around 1/8 inch -1/4 inch thickness and at least 1 inch larger than your pie pan.
26 Lowering the dough into the pie pan and gently press into the bottom and sides of the pan. Take a sharp knife or scissors and trip away any overhanging dough from the lip of the pan, leaving a 1/2 inch overhang of pie dough. Tuck any overhanging dough under neath itself and crimp the edges if you like.
29 Dock the pie dough by pricking it across the bottom and sides with the tines of a fork. Place the pan in the fridge (30 minutes) or freezer (15 minutes) to firm until ready to blind bake. 
31 Preheat the oven to 425 F (220 C). Remove the frozen pie crust and line it with overhanging parchment paper. Fill the parchment paper with pie weights, granulated sugar, dried rice or uncooked beans. Make sure to fill it all the way to the crimped edges to help weigh down the crust.
32 Place the pie dish on a baking pan, then transfer to the lowest rack of the oven and bake for 15-17 minutes.
33 Remove the pie from the oven and carefully lift and remove the paper filled with weights. Return pie back to the oven for 10-12 more minutes of baking. The crust should be golden brown all over and completely baked. Place pie dish on wire rack and allow to cool completely before adding filling.
Chocolate Mousse Filling
6 Place the sugar and eggs in a medium saucepan on low heat and whisk together. Whisk constantly until a candy thermometer reads 160F (72C) when inserted in the mixture. It may take 9-10 minutes for the egg mixture to reach this temperature, but it will ensure the raw eggs are cooked enough for digesting.
8 Remove the egg mixture from the heat. Pour in the cooled melted dark chocolate and salt. Whisk until the chocolate looks smooth and glossy.
10 Make the whipped cream filling while the chocolate mixture cools. Combine the cream, sugar, and vanilla in a large mixing bowl. Using a hand mixer, beat until thick. Place in fridge until ready to use.
13 Place the softened butter into a large mixing bowl. Using a handheld mixer, beat until fluffy. About 30 seconds.
14 Scrape the cooled chocolate mixture onto the butter and beat on medium speed well combined. The chocolate butter mixture should be thick, smooth, and glossy.
16 The chocolate mixture should now be room temperature and ready for the whipped cream. Add the whipped cream to the chocolate in three batches. Fold in the cream carefully with a silicone spatula, careful to prevent deflating the cream. Avoid the urge to stir.
18 Once all the cream has been incorporated with no white streaks remaining its time to transfer it to the baked pie crust.
20 Spoon or pour the chocolate filling into the pie crust and refrigerate for a minimum of 2 hours or overnight to firm.
Chantilly Cream Topping
22 Place the mascarpone, cream, icing sugar, and vanilla in a medium bowl.
23 Using an electric beater on medium high in a circular motion, whip until thick.
Final Assembly
25 Remove chilled pie from the fridge and spoon the Chantilly Cream Topping across the layer of chocolate filling. Garnish with chocolate shavings and serve.
27 Take a vegetable peeler and scrape down the side of a chocolate bar overtop of the pie to release little chocolate curls.