Beth's French Silk Pie

One of my girlfriends brought this to Thanksgiving dinner.  It is absolutely divine!

1 baked pie crust, cooled

FILLING:

3 oz.  unsweetened chocolate

¾ cup butter, softened

1 cup sugar

1 ½ tsp. vanilla

3 eggs

In small saucepan, melt chocolate; cool.  In large bowl cream butter; gradually add sugar, beating until light and fluffy.  Blend in chocolate and vanilla.  Add eggs one at a time, beating at medium speed 5 minutes after each addition.  Pour into cooled pie crust.  Refrigerate at least 2 hours before serving.  Garnish with whipped cream and chocolate curls.