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
- 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.
- 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.
- 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.
- Fold in chocolate mixture. Pour mixture into crust and freeze for 4-5 hours. Garnish with chocolate curls if desired.
