Servings: 5 Time: 30 minutes
Ingredients:
½ teaspoon vanilla extract
1 large egg
¾ cup sugar
1 sheet refrigerated pie pastry
1-ounce unsweetened chocolate, melted
1 teaspoon confectioners’ sugar
¾ cup heavy cream
¼ cup butter, softened
Chocolate curls and whipped cream (optional)
Instructions
1. Divide pastry into half. Refrigerate other half for later use. Roll out other half on a lightly floured surface of pie plate and flute the edges.
2. Line with a thick foil the shell. Cook for 3 minutes at 450°C. Take out the foil and bake till crust is golden brown. Cool on wire rack. In a saucepan, add eggs and sugar and blend well. Cook and stir on low heat till it coats the back of spoon.
3. Take out from heat and stir in vanilla and chocolate. In another bowl, cream butter till fluffy and light. Stir in chocolate mixture for 5 minutes till fluffy and light. In another bowl, beat cream till it starts to thicken. Add in confectioners’ sugar and mix till stiff peaks form.
4. Fold in chocolate mixture. Pour mixture into crust and freeze for 4-5 hours. Garnish with chocolate curls if desired.
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