\nPreheat the oven to 400 degrees.\nGrease a 9-inch pie plate with nonstick cooking spray. Transfer the dough to the pie plate, pressing it firmly into the bottom and up the sides. Using a fork, prick holes into the bottom of the pie crust. Line your unbaked crust with foil or parchment paper and fill it with pie weights or uncooked beans.\nTransfer to the oven and bake until lightly browned, about 15 minutes. Remove the pie weights and foil and return the crust to the oven. Continue baking until golden brown and firmed up, about 10-15 minutes more. Let cool completely.\nIn the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a clean bowl and refrigerate until ready to use.\nAdd the chopped chocolate to a microwave-safe bowl and melt in 30 second intervals until completely melted and smooth, about 1 - 1 ½ minutes total.\nIn a small saucepan, whisk together the eggs and sugar until well combined and smooth. Cook over very low heat, whisking constantly, until the mixture is warm to the touch and coats the back of a spoon.\nRemove from the heat and whisk in the melted chocolate, vanilla and salt until smooth. Let cool to room temperature.\nMeanwhile, add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes. Add in the chocolate mixture and continue beating on high speed until very light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes more. (Don’t skimp on the time here. This step is important in making sure your chocolate filling is nice and fluffy).\nUsing a rubber spatula, gently fold half of the whipped cream into the chocolate mixture until combined and no streaks remain. (Reserve the remaining whipped cream for topping). Transfer the chocolate filling to your pie crust and spread into an even layer. Refrigerate until set, at least 1 hour up to overnight. Top with the reserved whipped cream and a sprinkle of Peppermint everything crunch. Slice and serve.