In a pot combine: Sugar, cornstarch and salt. Whisk together. Over medium heat, add milk and whisk until blended and smooth. Whisk constantly until milk mixture has thickened and boils. Boil for one minute. Turn heat to low.

In a small bowl, lightly beat the egg yolks with whisk. Add 1/2 cup of warm milk mixture while continuing to whisk together. Stirring quickly, slowly pour egg mixture, into milk mixture - to prevent the eggs from curdling (no scrambled eggs here). Stir constantly over low heat until mixture is very thick, or until temperature reads 160 degrees Fahrenheit. Remove from heat.

While continuing to stir add melted chocolate, vanilla extract and butter pieces. Stir until butter has melted and mixture is smooth.

Optional: Pour pudding into fine-meshed sieve placed over a medium sized bowl. The pudding will move through the sieve on its own. Gently stir, but do not push through. Discard any bits remaining in sieve.

Slowly pour chocolate filling into crust. Tap the pan slightly to settle any air bubbles. Press a piece of plastic wrap onto surface of filled pie. Refrigerate until filling is set, approximately four hours.

Create chocolate decorations or chocolate curls if desired.

Using a hand mixer, whip heavy cream or whipping cream until soft peaks form.

Remove plastic wrap from pie, and gently top pie with whipped cream. Decorate as desired. Enjoy!