Ingredients:
- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate (melted)
- 1 teaspoon vanilla extract
- 1/3 cup butter (softened)
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners’ sugar
- Whipped cream and chocolate curls (optional)
Directions
Cut pastry sheet in half. Repackage and refrigerate one half for another use.
On a lightly floured surface, roll out remaining half into an 8 inch circle.
Transfer to a 7 inch pie plate; flute edges. Line shell with a double thickness of heavy-duty foil.
Bake at 450° F for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown.
Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° F and coats the back of a metal spoon. Remove from the heat.
Stir in chocolate and vanilla until smooth. Cool to lukewarm (90° F), stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving.
Garnish with whipped cream and chocolate curls if desired.