on lightly floured surface, roll out pastry into a circle
transfer to a 10 inch pie plate;
line shell with a double thickness of heavy duty foil.
bake at 450 degree oven for 4 min.
remove foil; bake 2 min longer or until crust is golden brown.
cool on wire rack
In a small sauce pan, combine: sugar and eggs until well blended.
Cook over low heat, stirring constantly, until mixture reaches 160 degrees
and coats the back of a metal spoon.
Remove from heat. Stir in chocolate and vanilla until smooth.
Cool to lukewarm-90 degrees, stirring occasionally
In a small bowl, cream butter until light and fluffy,
Add: cooled chocolate mixture; beat on high speed for 5 min or until light and fluffy
in another bowl, beat cream until it begins to thicken. Add confectioners sugar
beat until stiff peaks form. Fold into chocolate mixture.
pour into crust, refrigerate for 6 hours before serving Garnish with whipped cream and chocolate curls