1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.

2. To make the brownie crust, melt semisweet chocolate and butter in a microwave-safe bowl in 30-second bursts, stirring until smooth. Whisk in the sugar and salt.

3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, then gently fold in the flour until just combined. Pour the batter into the prepared pie dish.

4. Bake the brownie crust for 20–22 minutes until set and slightly crackly on top. Allow it to cool completely.

5. Meanwhile, prepare the pudding. In a medium bowl, whisk together cocoa powder, cornstarch, and salt. Add in the egg yolks and heavy cream, whisking until smooth.

6. In a saucepan over medium heat, warm the milk and brown sugar until steaming. Gradually whisk the hot milk into the cocoa mixture to temper the eggs, then return everything to the saucepan.

7. Bring to a gentle boil, whisking constantly, until thickened (about 2 minutes). Remove from heat, stir in vanilla and chopped bittersweet chocolate until smooth. Pour pudding into a shallow pan, cover with wax paper to prevent a skin, and chill for at least 3 hours.

8. When ready to assemble, whip the cold heavy cream, confectioners sugar, and vanilla extract until stiff peaks form. Keep chilled.

9. Spoon the chilled pudding into the cooled brownie crust. Smooth the top, then spread the whipped cream over it. Garnish with chocolate curls or shavings.

10. Refrigerate the pie for at least 1 hour before serving to allow the layers to set beautifully. Enjoy every fudgy, creamy bite!