- 8
Ingredients
- 1 refrigerated pastry shell
- 1 c whipping cream
- 1 c semisweet chocolate pieces
- 1/3 c butter
- 1/3 c sugar
- 2 beaten egg yolks
- 3 T cream de cacao or whipping cream
- 1 c whipped cream
- chocolate curls (optional)
Preparation
Step 1
Prepare pastry shell and set aside. The Pilsbury roll out ones are awesome.
Meanwhile, in a med heavy sasucepan combine the 1 c whipping cream, the chocolate chips, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted. (about 10 min) Remove from heat. Gradually stir half the chocolate mixture into beaten egg yolks. Return egg mixture to chocolate mixture in the pan. Cook over medium low heat stirring constantly, until mix is slightly thickened and begins to bubble. (about 5 min) Remove from heat. The mixture may appear to separate. Stir in the creme de cacao. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 min). Transfer chocolate mixture to a medium mixing bowl.
Beat cooled chocolate mixture with an electric mixer on med to high speed for 2-3 min or until light and fluffy. Spread filling the pie shell. Cover and refrigerate for 5-24 hours. To serve, top with whipped cream and garnish with chocolate curls.