Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.
With an electric mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, appx 2-3 minutes.
Mix in the melted chocolate mixture and fold in the pecans. Pour into the cocolate wafer crust and bake until the filling is just set, about 35-40 minutes.
Remove from the oven and let cool. The pie will fall slightly. Once cool, refigerate until well chilled, roughly 1-1 1/2 hours.
In a medium bowl, add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, making a nice mound on top of the pie. Garnish with shaved chocolate and finely chopped peacans if desired.