On a lightly floured surface, roll the pie dough into a 12-inch round. Turn the dough once after each roll to prevent sticking to the surface. Carefully roll the dough loosely around a rolling pin and then unroll in into the pie dish, letting the excess dough hang over the edges. Gently shape the dough into the dish.

Use a fork to gently poke holes around the dough (not all the way through). This will prevent air bubbles from forming. Line the dough with parchment paper or foil, then fill with dried beans or pie weights.

In a microwave-safe bowl, melt the chocolate and butter in 15-20 second increments, stirring each time, until melted.

In large bowl, whisk together the sugar, flour, and salt. Whisk in the eggs, yolks, cream, and vanilla until smooth. Whisk in the chocolate mixture thoroughly until evenly combined.

Pour the filling into the pie shell, then bake until center of pie is just set or the inside of the pie reaches 180 degrees F, 40-50 minutes. (A slight crust will form on the top.) If the crust starts becoming too brown while baking, you can place a crust shield on top.

Cool to room temperature before serving, 3-4 hours. Top with whipped cream, if desired.