Cut pastry sheet in half. Repackage one half for another day. On a lightly floured surface, roll out out remaining half into an 8 inch circle. Tranfer to a 7inch pie plate; flute edges.

Line shell with a double thickness foil. Bake at 450° F for 4 minutes. Romove foil. Bake 2 minutes longer. Cool on wire rack.

In a small sauce pan, combine sugar and eggs until blended well. Cook over low heat, stirring constantly, until mixture reaches 160° F and coats the back of a metal spoon. Remove from heat. Stir in vanilla extract and the melted chocolate until smooth. Cool to lukewarm (90°F), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffly

In another large bowl, beat cream until it begins to thicken. Add confectioner sugar; beat until stiff peaks form. Fold into chocolate mixture.

Pour into crust. Chill for at least 6 hours. A whole day is preferred. Garnish with whipped cream and chocolate curls