Prepare the pie crust by rolling out a pre-made or homemade dough and fitting it into a pie dish. Blind bake the crust to ensure it is crisp and golden.
In a saucepan, combine heavy cream, sugar, and a pinch of salt. Heat the mixture, stirring constantly, until it just begins to simmer.
Remove the saucepan from the heat and add chopped high-quality chocolate. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
In a separate bowl, whisk together egg yolks. Slowly pour the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the filling thickens and coats the back of a spoon.
Pour the chocolate filling into the pre-baked pie crust and refrigerate for at least 4 hours, or until the pie is set.

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