Heat oven to 450 F. Roll out pie crust to fit 9-inch pie pan. Line crust-filled pie pan with parchment and fill with pie weights. Bake 9 to 11 minutes or until light golden brown. Cool completely with pie weights in place to help ensure crust shape, about 30 minutes.
In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.