1 refigerated ready-to-use folded pie crust
1 1/2 cups milk
2 cups heavy cream
1/2 cup + 2 tbsp sugar
6 oz semisweet chocolate, chopped
2 large eggs
3 tbsp cornstarch
2 tsp vanilla extract
Chocolate curls for garnish (optional)
Heat oven to 350°. FIt piecrust into 9-inch pie plate, flute edges. Prick pie crust all over with fork; line with foil; fill with dried beans or pie weights. Bake at 350° for 10 min. Let stand until cool enough to handle. Remove foil.
In a saucepan, heat milk, 1/2 cup cream and 1/2 cup sugar to low simmer. Remove from heat; add chopped chocolate.
In medium bowl, stir together effs and cornstarch until a paste. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in the vanilla. Strain into pre baked crust.
Bake at 350° for 35 min or until center is set. Transfer to a wire rack and let cool completely.
In medium bowl, beat remaining 1 1/2 cups cream and 2 tbsp sugar until stiff peaksk form. Spread over top of cooled pie. Garnish with chocolate curls.