French Silk Chocolate Pie

Crust
  • 1 Pie Crust
 
Filling
  • 3 oz. unsweetened chocolate, cut into pieces
  • 1 cup butter, softened (do not use margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 pasteurized eggs or 1 cup refrigerated egg product
 
Topping
  • 1/2 cup sweetened whipped cream
  • Chocolate curls, if desired
Heat oven to 450°. Prepare pie crust and bake in 9" pie pan for 9 to 11 minutes or until light golden brown. Cool completely.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well. 

Add eggs one at a time beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell and refrigerated at least 2 hours. Top with whipped cream and chocolate curls. Store in refrigerator. 

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