For the pie dough:

1. In a food processor, pulse flour, cubed butter, and salt until ingredients form pea-size crumbs.
2. Add cold water one or two tablespoons at a time until dough comes together. Remove and form into a ball, then wrap and cool in fridge.
3. On a floured surface, roll the dough into a circular shape about ¼-inch thick, and transfer to a pie tin or torte pan.

For the filling:

1. Place chocolate, vanilla, and salt in a food processor fitted with metal blade. Place 1 cup of the cream into a 2-cup heatproof glass measuring cup, place in the microwave, and bring to a boil (approx. 60 seconds). With the lid on the processor, and the processor running, slowly and carefully pour in the hot cream. Process until chocolate is melted and smooth.
2. Transfer melted chocolate into a large mixing bowl and let cool, stirring occasionally.
3. Once cool, place the sugar and remaining 2 cups of the chilled cream into a bowl. Whisk into stiff peaks. In batches, gently fold the whipped cream into the chocolate mixture.
4. Pour into crust and chill for at least 6 hours or until set.
5. Top with mint whipped cream.

For the mint whipped cream:

1. Whip all on high into stiff peaks and pipe on top of chocolate pie.