Preheat your oven to 350°F. Place the cookies in a food processor and blend until finely ground. Add the salt and melted butter and pulse until the mixture is evenly moistened.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Bake for 10 minutes or until the crust is set and fragrant. Let it cool completely on a wire rack.

In a small saucepan, whisk the granulated sugar and eggs together. Set the pan over medium-low heat and stir constantly until the mixture reaches 160°F on a candy thermometer.

Remove from heat, then stir in the melted chocolate and vanilla extract until smooth. In a large bowl, beat the room temperature butter for about 2-3 minutes until light and fluffy.

Gradually add the cooled chocolate mixture and beat on medium-high speed for about 5 minutes until the mix is light and glossy.

Gently fold the whipped cream into the chocolate mixture until well combined. Pour the filling into the cooled cookie crust, smoothing the top with an offset spatula. Cover the pie and chill in the refrigerator for at least 6 hours to set.

Just before serving, make the topping: whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped topping over the pie and garnish with chocolate shavings, if desired.