Preheat your oven to 350°F (175°C).

Place the pie crust in a 9-inch pie pan and prick the bottom with a fork.

Bake the crust for 10 minutes until lightly golden.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and add the chocolate chips, stirring until melted and smooth.

In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt.

Slowly add the chocolate mixture to the egg mixture, stirring continuously.

Pour the filling into the pre-baked pie crust.

Bake for 20-25 minutes, until the filling is set but still slightly jiggly in the center.

Let the pie cool completely before refrigerating for at least 2 hours.