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- 1 cup (225 ml) whipping cream
- 1 6-ounce package semisweet chocolate pieces
- 1/3 cup (80 ml) butter
- 1/3 cup (80 ml) sugar
- 2 beaten egg yolks
- 3 tbsp (45 ml) creme de cacao or whipping cream
- 1 baked 8- or 9-inch pastry shell
- Whipped cream (optional)
- Chocolate curls or miniature chocolate pieces (optional)
- In a heavy 2-quart saucepan combine the 1 cup (225 ml) whipping cream, chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted--this should take about 10 minutes.
- Remove saucepan from heat.
- Gradually stir about half of the hot mixture into the beaten egg yolks.
- Return egg mixture to saucepan.
- Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly--this should take 3 to 5 minutes.
- Remove saucepan from heat (Mixture may appear to separate).
- Stir in creme de cacao or whipping cream.
- Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).
- Transfer chocolate mixture to a medium mixing bowl.
- Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread filling in a baked pastry shell.
- Cover and chill pie about 5 hours or until set, or for up to 24 hours.
- At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.
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