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1
On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u00b0.
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2
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool completely on a wire rack.
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3
In a small heavy saucepan, melt chocolate and peppermint patties over low heat, stirring constantly (mixture will be thick). Remove from heat; stir in hot water until smooth. Remove to a bowl; cool.
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4
Meanwhile, in a clean heavy saucepan, whisk together eggs and sugar. Cook and stir gently over low heat until a thermometer reads 160u00b0, 12-14 minutes. Do not allow to boil. Immediately transfer to a bowl; cool about 10 minutes, stirring occasionally.
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5
In a large bowl, beat butter until light and fluffy. Add cooled chocolate and egg mixtures; beat on high speed until light and fluffy, about 5 minutes.
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6
In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into crust. Refrigerate, covered, until set, about 2 hours. Top with chocolate curls.
