• Heat oven to 450 degrees. Fit piecrust into a 9-inch pie dish and decoratively flute edge. Pierce all over with a fork. Bake crust at 450 degrees for 9 to 11 minutes. Cool at least 30 minutes.

  • In a medium heavy saucepan combine 1 cup of the cream, the chopped chocolate, butter and 1/3 cup of the sugar. Cook over low heat, stirring constantly, until chocolate is melted, about 10 minutes. Remove from heat. Gradually whisk half the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble, about 5 minutes. Remove from heat. (Mixture may appear slightly curdled.) Stir in 1/4 cup of the remaining cream. Place saucepan in a bowl of ice water, stirring occasionally, until mixture stiffens and becomes hard to stir (about 20 minutes). Transfer chocolate mixture to a medium mixing bowl.

  • Beat cooled chocolate mixture with an electric mixer on medium to high speed 2 to 3 minutes, until light and fluffy. Spread filling in baked pastry shell. Cover and refrigerate pie at least 5 hours. To serve, whip remaining 1/2 cup heavy cream with remaining 1 tbsp sugar. Spoon whipped cream into center of pie. Garnish with chocolate curls, if using.

Nutrition Facts

346 calories; 29 g total fat; 94 mg cholesterol; 110 mg sodium. 23 g carbohydrates; 3 g protein;