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Prepare Baked pastry pie shell; set aside. Combine chocolate morsels, sugar, milk and salt in top of double boiler; cook over simmering water, stirring often, until chocolate is melted and mixture is blended and smooth. Remove from heat; cool slightly. Add egg yolks to chocolate mixture one at a time, beating well after each addition. Stir in vanilla. beat egg whites in large bowl with electric mixer until stiff; gently fold into chocolate mixture until no streaks of white remain. Pour into shell. Refrigerate 2 hours or until set. Beat heavy cream with confectioners sugar in a small bowl until stiff. Spoon or pipe around top edge of pie. Garnish with chocolate curls, if you wish.
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Baked pastry pie shell- Combine 1 1/2 cups sifted flour and 1/2 teaspoon salt in medium sized bowl. Cut in 1/2 cup vegetable shortening with pastry blender or fingertips until mixture resembles coarse meal. Sprinkle 1 Tablespoon ice water at a time (using up to 4 Tablespoons) over mixture, mixing lightly with a fork just until pastry holds together in a ball; wrap in waxed paper; chill. When ready to use, roll out dough on lightly floured surface to make a 12 inch round; fit into 9 inch pie plate; trim and flute edges. Prick bottom and sides with fork. Bake in preheated 450 degrees for 15 minutes or until lightly browned. Cool on wire rack.
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