Preheat your oven to 350°F (175°C). Chill homemade pie crust in the refrigerator while the oven warms up.

Melt 200g of dark chocolate and 115g of unsalted butter together using a double boiler or in the microwave in short bursts until glossy.

Whisk in 200g of granulated sugar until combined. Add 3 large eggs one at a time, whisking until smooth.

Stir in 1 teaspoon of vanilla extract and a pinch of salt. Pour filling into the prepared pie crust and smooth the top with a spatula.

Bake for 25–30 minutes, the edges should be set while the center remains slightly jiggly. Let cool on a wire rack.

Heat 120ml of heavy cream until simmering. Pour over 200g of chopped dark chocolate in a bowl, stir until silky ganache forms.

Spread the ganache over the cooled pie, let it set a few minutes before slicing.