Source:

Teresa

Serves/Makes:10

Ingredients

• 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)

Preparation

• 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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