1. Preheat the oven to 350°F.

2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into a 9-inch pie plate, going up the sides about 1 inch.

3. Bake the crust for 8 minutes. Let cool completely on a wire rack.

4. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring occasionally, until smooth. Remove from heat and let cool slightly.

5. In a medium bowl, beat the heavy cream with a hand mixer until stiff peaks form. Set aside.

6. In a separate bowl, whisk together the egg yolks, sugar, and salt until light and fluffy.

7. Slowly pour the melted chocolate into the egg yolk mixture, whisking constantly, until fully incorporated.

8. Gently fold the whipped cream into the chocolate mixture until no streaks remain.

9. Pour the filling into the prepared crust and refrigerate for at least 2 hours, or until set.

10. Serve chilled, garnished with additional whipped cream or chocolate shavings, if desired.