1 Pillsbury Refrigerated Pie Crust (from 15 oz pkg)
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (no margarine)
1 cup sugar
1/2 tsp vanilla
4 pasteurized eggs, or 1 cup refrigerated or frozen fat free egg product, thawed **
1/2 cup sweetened whipped cream
Chocolate curls if desired
1. Heat oven to 450 degrees. Prepare pie crust as directed on package for one crust baked shell using 9-inch p;ie pan. Bake for 9-11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. 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.
3. Add eggs 1 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. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
** Since the eggs are not cooked, use pasteurized eggs (eggs that have been heated to destroy disease producing bacteria, or use egg product.
Funny looking crust!