Extra rich, cool, and billowy—Cindy's chocolate pie is a hit and totes well for potlucks.

2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
3 eggs
1/3 cup sugar
10 oz. semisweet or bittersweet chocolate, finely chopped
6 Tbsp. unsalted butter, cut up
1/4 cup whipping cream
1 tsp. vanilla
1 cup sweetened whipped cream
Chocolate curls (optional)

1. In a medium bowl stir together cookie crumbs and melted butter; press into bottom and up the sides of a 9-inch tart pan with removable bottom. Bake in a 350° oven for 10 minutes. Cool.

2. For filling: In a large, heatproof mixer bowl whisk together eggs and 1/3 cup sugar. Place bowl over saucepan of simmering water. Whisk constantly about 12 minutes or until an instant-read thermometer inserted in egg mixture registers 160°. Remove from heat and beat with a stand mixer on high speed for 3 minutes. Meanwhile, in another heatproof bowl combine chocolate and the 6 tablespoons butter. Place over the simmering water; stir until melted and smooth. Beat into egg mixture until smooth. Beat in cream and the vanilla. Spread evenly in crust. If desired, cover surface with plastic wrap; chill up to 24 hours. Before serving, dollop pie with sweetened whipped cream; garnish with chocolate curls, if desired. Makes 14 to 16 servings.