Dark Chocolate Cream Pie

Adjust the oven rack to middle position and heat oven to 325°F (163°C).
Process the graham crackers in a food processor to fine, even crumbs, 30 to 60 seconds. Scatter butter over top and pulse until the mixture resembles coarse sand, 15 to 20 pulses.
Sprinkle the mixture into a 9-inch (23 cm) pie plate. Using the bottom of a measuring cup, press the crumbs firmly into an even layer on the bottom and sides of a pie plate. Bake until the crust is fragrant and set, 15 to 20 minutes, rotating the pie plate once halfway through baking. Let the crust cool to room temperature, which should take about 30 minutes.

Whisk the egg yolks, sugar, and cornstarch in a medium bowl until well combined. Bring the half-and-half and salt to a gentle simmer in a medium saucepan over medium heat. Slowly whisk the warm 1/2 cup half-and-half mixture into the yolk mixture to temper it (this simply means you're gradually adding the warm liquid to the eggs rather than dumping it in all at once, which ensures the eggs don't curdle from the heat), and then slowly whisk the tempered yolk mixture into half-and-half mixture remaining in the pan. Return the pot to medium heat and cook, whisking constantly, until the mixture is thick and glossy, 2 to 3 minutes. Remove from the heat.
Whisk in the chilled butter, several pieces at a time, until completely incorporated. Then whisk in the bittersweet chocolate, unsweetened chocolate, and vanilla and keep whisking until the chocolate is melted, making sure to scrape the bottom and corners of the pan with a rubber spatula.
Strain the pudding through a fine-mesh strainer into cooled pie crust. Place a sheet of plastic wrap directly on the surface of the pudding and refrigerate until firm, about 2 hours.

If using coconut sugar, grind it in a spice grinder until fine and powdery, about 1 minute. If using granulated sugar, do not grind it. Using a stand mixer fitted with a whisk attachment, whip cream, sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1 to 3 minutes.

Spread whipped cream over the pie. If desired, sprinkle with some bittersweet chocolate shavings made by pulling a vegetable peeler along a bar of chocolate you've stashed in the fridge. Slice and serve.