French Silk Pie

Directions

1. 1
   Cut pastry sheet in half.
2. 2
   Repackage one half for another day.
3. 3
   On a lightly floured surface, roll out out remaining half into an 8 inch circle.
4. 4
   Tranfer to a 7inch pie plate; flute edges.
5. 5
   Line shell with a double thickness foil.
6. 6
   Bake at 450 F for 4 minutes.
7. 7
   Romove foil.
8. 8
   Bake 2 minutes longer.
9. 9
   Cool on wire rack.
10. 10
    In a small sauce pan, combine sugar and eggs until blended well.
11. 11
    Cook over low heat, stirring constantly, until mixture reaches 160 F and coats the back of a metal spoon.
12. 12
    Remove from heat.
13. 13
    Stir in vanilla extract and the melted chocolate until smooth.
14. 14
    Cool to lukewarm (90F), stirring occasionally.
15. 15
    In a small bowl, cream butter until light and fluffy.
16. 16
    Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffly
17. 17
    In another large bowl, beat cream until it begins to thicken.
18. 18
    Add confectioner sugar; beat until stiff peaks form.
19. 19
    Fold into chocolate mixture.
20. 20
    Pour into crust.
21. 21
    Chill for at least 6 hours.
22. 22
    A whole day is preferred.
23. 23
    Garnish with whipped cream and chocolate curls