Combine flour, salt, and cold butter in a bowl. Use a pastry cutter to mix until it resembles coarse crumbs.

Add ice water gradually and mix until the dough comes together.

Roll out the dough and place it into the pie dish, then bake at 350°F (175°C) for 15 minutes or until golden brown.

Melt chocolate in a double boiler and let it cool.

Cream butter and sugar in a mixer until light and fluffy.

Add cooled chocolate and vanilla extract to the mixture and combine.

Add eggs one at a time, beating for 5 minutes after each addition.

Pour the mixture into the baked pie crust and smooth the top.

Chill the pie in the refrigerator for at least 4 hours before serving.

Serve chilled, topped with whipped cream if desired.