Make the crust: In a medium bowl, combine the crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.
Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.
In a small bowl, lightly beat the yolks.
Whisk about 1/4 cup of the hot cream into the yolks to warm them. Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8 to 9 minutes.
Remove from the heat and add the chocolate and vanilla. Stir until the chocolate melts and the custard is smooth.
Now, here i inserted my own little step. Sometimes you can get little chunks of egg or something in your custard so I poured the custard into the sieve over the shell. That way it drained into the crust, but caught any lumps or anything that might be chunky.
Cool the pie to room temperature.
Place a piece of plastic wrap directly on the filling to prevent a skin from forming.
Refrigerate the pie overnight to set the filling.
Remove plastic wrap and smooth the top if needed.
Garnish with some chocolate scrolls or rosettes of whipped cream if you like.