Have the pie crust blind baked and ready to go. To blind bake: Bake at 375 for 15 to 20 minutes with parchment paper and pie weights. Use a fork, to poke holes all over the bottom of the pie crust, then return the pie crust back into the oven to bake for 10-15 minutes longer until it is golden brown on the edges.

In a medium sauce pan set to medium heat, pour in the sugar and milk and whisk well to combine. Bring mixture to a simmer, while continually whisking.

In a medium sized bowl, combine the egg yolks and cornstarch and whisk until smooth.

Once the milk and sugar mixture is simmering, add a few spoonfuls of the hot milk into the egg yolks and whisk to temper the egg yolks. Add a few more spoonfuls of the hot milk to the egg yolks. Slowly whisk the egg yolk mixture into the milk mixture in the saucepan. Whisking constantly until the mixture begins to thicken and comes to a gentle boil (big bubbles will start to break at the surface).

Remove the saucepan from the heat and whisk in the butter, chocolate, and vanilla extract. Stir until the butter and chocolate are melted and it is all smooth.

Pour the chocolate pie filling into the baked and cooled pie crust and smooth out the top into an even layer. Allow to cool for a few minutes on the counter. Place a piece of plastic wrap softly over the top and move pie to the fridge to chill and set, about 4–6 hours or overnight, if you have the time.

Once the chocolate pie has set and chilled, make the whipped cream topping. Add the heavy cream to the mixing bowl of an electric mixer. Whip the cream on high speed for 1-2 minutes.

Add in the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.

Remove the plastic wrap from the chilled chocolate pie and spread the sweetened whipped cream over the chocolate pie and garnish with chocolate shavings. Serve chilled.