Preheat your oven to 350F.

In a bowl, cream together the butter and sugar until it becomes fluffy. Place the eggs over a double boiler and heat until they reach 160F. Remove from heat and mix in the chopped chocolate until smooth. Let it cool completely.

Prepare your pie crust by brushing the edges with heavy cream. Add pie weights and blind-bake for 15 minutes. Remove the weights, brush the crust with more heavy cream, and bake for an additional 10-12 minutes. Let it cool completely.

Combine the cooled chocolate mixture with the butter and beat until smooth. In a separate bowl, whip the heavy cream with confectioners sugar until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until well combined.

Pour the mixture into the baked pie crust and smooth the top. Refrigerate for at least 4 hours or overnight.

For the topping, whip the heavy cream and confectioners sugar until stiff peaks form. Spread the whipped cream over the chilled chocolate filling.