Prepare filling. Whisk together sugar, cornstarch & salt in heavy saucepan off heat. Whisk in cream until well blended. Place pan on stove over med-high. Bring to boiling, stirring constantly. Reduce to simmer. Cook 2-3 min. Remove from heat. While stirring, slowly pour hot cream mixture over yolks in medium size bowl, beating until blended. Return to saucepan, cook over med heat until mixture coats back of spoon...DO NOT LET MIXTURE BOIL. Remove from heat. Add butter, choc & vanilla, stirring until smooth. Cool to room temp, stirring occasionally. Pour into cooled crust, cover with plastic wrap. Refrigerate at least 2 hours. Frost with whipped cream. Garnish with chocolate curls if desired.
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