Add the sour cream, cacao powder, vanilla, and sea salt, and melted chocolate chips and blend through to combine.
Spread the chocolate batter into the cooled pre-baked pie crust.
Spread the whipped cream on top and garnish if you choose.
Refrigerate at least an hour before serving. Great make ahead dish!
If you use my pie crust recipe, just get the crust into your pie plate, poke some fork holes in the bottom, put some foil with beans into the bottom of the crust to weight it down, and bake at 375 degrees for 15 minutes. Remove the weight and bake another 20ish minutes. Cool completely before filling!