1. Preheat oven to 425°F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven.

2. For filling, in a medium saucepan whisk together sugar, cornstarch and cocoa powder. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.

3. Gradually stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in chocolate, butter and vanilla. Let stand 5 minutes to melt chocolate. Stir to combine. If desired, pass filling through a sieve to remove any lumps.

4. Pour warm filling into baked pastry shell. Cover and chill 3 to 6 hours before serving. Top with Sweetened Whipped Cream and Chocolate Curls.

Sweetened Whipped Cream

1. In a chilled small bowl beat 3/4 cup heavy cream, 2 Tbsp. powdered sugar, 1/2 tsp. vanilla, and a pinch of salt with a mixer on medium until soft peaks form (tips curl).

Chocolate Curls

1. To make chocolate curls, draw a vegetable peeler across a thick bar of milk chocolate. (Chocolate that is at room temperature will yield the best curls.)