Make the pie crust dough and place it in a 7-inch pie plate. Flute the edge, then line the shell with heavy-duty foil. Bake the crust for 4 minutes. Remove the foil and bake for 2 minutes more, or until the crust is golden brown.
Combine sugar and eggs in a small saucepan over low heat. Stir constantly until the mixture coats the back of a metal spoon. Remove from heat, stir in the chocolate and vanilla. Let cool until mixture is lukewarm.
Cream the butter until it’s light and fluffy. Beat in the cooled chocolate mixture. In another large bowl, beat the cream until it begins to thicken, then beat in the confectioners’ sugar until stiff peaks form.