Combine 1 cup softened unsalted butter with ½ cup sugar until creamy. Gradually add 2 cups flour, mixing until dough forms. Roll to ¼ inch thick, fit into 9-inch pie dish, and chill for 30 minutes.

Preheat oven to 350°F (175°C). Remove chilled crust, prick bottom with fork, and bake for 15-20 minutes until lightly golden. Set aside to cool.

In a heatproof bowl, combine 8 ounces chopped semi-sweet chocolate with 1 cup heavy cream. Melt gently, stirring until smooth. Let cool, then whisk in 3 beaten eggs.

Pour chocolate filling into pre-baked pie crust. Bake at 350°F (175°C) for 25-30 minutes until set but slightly jiggly in center.

Remove pie from oven and cool on wire rack for at least 1 hour. You can refrigerate for another hour for extra firmness.

Decorate with colorful Easter egg chocolates, arranging them evenly for a festive appearance. Add decorations right before serving.

Slice the pie into wedges and serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.