1 baked pie crust (homemade or store bought)
1 cup whipping cream
1 cup semisweet chocolate pieces (6 oz)
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 tbsp whipping cream (or creme de cacao)
1 cup whipped cream
Prepare pie crust; set aside. In a medium heavy saucepan combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly until chocolate is melted (about 10 minutes).
Remove from heat. Gradually stir half of the hot mixture into egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear lightly curdled). Stir in the 3 tbsp whipping cream (or creme de cacao). Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes)
Transfer the chocolate mixture to a medium mixing bowl. Beat chocolate mixture on medium to high speed for 2 to 3 minutes or until light and fluffy.