Prepare your homemade pie crust or take the premade crust and use a fork to make indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Line the crust with a piece of aluminum foil and pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes.
While the crust blind bakes, prepare the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat. Set aside.
Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture along with the chocolate extract and espresso powder into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
Remove the pie crust from the oven and take out the aluminum foil and beans/rice. Pour the chocolate filling into the pre-baked pie crust, using a rubber spatula to smooth out the filling. Reduce the heat to 325°F and bake until puffed and just beginning to crack (about 25 minutes).
Allow the pie to cool for an hour before placing in the fridge to chill.
When ready to serve the chocolate cream pie, make the whipped cream by whipping the cream, granulated sugar, and vanilla until stiff peaks form, about 3 minutes. Spread the whipped cream over the chilled pie. Sprinkle with shaved chocolate, slice and enjoy!