Ingredients
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 squares (1 ounce each) 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
Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° 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 coats the back of a metal spoon and reaches 160*F. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90*), stirring occasionally. 

In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing 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. Refrigerate leftovers. Yield: 6 servings.


Source:  Taste of Home