Ingredients:
1 Pastry Crust, Baked
2/3 cup Sugar
2 large Eggs
2 oz Unsweetened chocolate, melted
1 tsp Vanilla extract
1/3 cup Butter, softened
2/3 cup Heavy whipping cream
2 tsp Powdered sugar
Whipped cream and chocolate curls, optional
Preparation:
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. 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. Refrigerate leftovers. Yield: 6 servings.