Add the melted butter to the graham cracker crumbs and mix well until evenly coated.

Press the mixture into a 9-inch pie dish, starting from the center and working outwards to form an even crust.

Heat the chopped chocolate in microwave-safe bowl in 30-second intervals, stirring after each until smooth. Set aside to cool slightly.

In a small bowl, combine hot water, cocoa powder, vanilla extract, and salt. Mix until smooth.

Pour the hot water mixture into the cooled chocolate and stir until ganache-like in consistency.

In a large mixing bowl, whip heavy cream until it starts to thicken.

Gradually add confectioners' sugar and continue whipping until stiff peaks form.

Gently fold half of the whipped cream into the chocolate ganache until well combined. Chill the remaining whipped cream for topping.

Spread the chocolate mixture over the prepared crust.

Refrigerate the pie for at least 2 hours or until set. Top with remaining whipped cream and chocolate curls before serving.