Directions Slice pie crust in half. One half can be refrigerated again. Roll remaining half into an 8-inch circle on lightly floured surface. Move to a 7-inch pie plate and flute.
Line crust with double-thick heavy-duty foil. Bake 450° for 4 minutes. Remove foil and bake 2 minutes longer until crust is golden brown. Wire-rack cool.
Blend sugar and eggs in a small saucepan. Stir frequently over low heat until mixture reaches 160° and coats a metal spoon. Get off the heat. Smoothly mix chocolate and vanilla. Mix occasionally as it cools to 90°.