Roll out the pie crust and place in a 9” tart pan. Prick the bottom of the crust with a fork and blind bake in a 375°F oven for about 15 minutes or until lightly browned. Remove from oven and place on wire rack to completely cool.
Heat cream and butter on the stove or in the microwave until just barely boiling.
Pour hot cream over chocolate and let stand for about 5 minutes to soften chocolate. Mix with a whisk until chocolate and cream becomes a smooth mixture. Allow mixture to cool slightly, almost to room temp, but still pour-able.
Here is a link to a Basic Pie Crust
Use a good quality dark chocolate, but not chips. Chips have an added stabilizer to help them maintain their shape and not really good for this application.
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