Ingredients
1 sheet refrigerated pie crust2/3 cup sugar2 large eggs2 ounces unsweetened chocolate, melted1 teaspoon vanilla extract1/3 cup butter, softened2/3 cup heavy whipping cream2 teaspoons confectioners’ sugarOptional: Whipped cream and chocolate curls
Preparation
Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge.
Line crust with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. 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° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy, 3-4 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes.
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. Refrigerate leftovers.
