French Silk Chocolate Pie

This pie is my Mom's favorite pie. I made my dad's favorite, so it's my mom's turn! I found this recipe in Pillsbury's magazine, The Best From 50 Years of Bake-Off, May 1999. I made it for Thursday's dinner, so I haven't tasted it yet, but the "batter" tasted it yummy!

CRUST:

1 Pillsbury Refrigerated Pie Crust (from 15 oz pkg)

FILLING:

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 **

TOPPING:

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.

10 servings.

** 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!