French Silk Chocolate Pie
1 box refrigerated pie crusts, or you can make your own in this section if you’ve never made pie crust.
3 ounces Unsweetened chocolate, cut into pieces (this will help it melt more evenly).
1 cup Land O Lakes butter, softened (do not use margarine).
1 cup sugar
1/2 teaspoon vanilla
4 large eggs
1/2 cup sweetened whipped cream (or use Cool Whip or Dream Whip).
Chocolate curls, if desired
Heat oven to 450 F. Make pie crust as directed on box for One-Crust Baked Pie Shell (or homemade), using a 9″ glass pie shell. (I used a throw-a-way tin in the photo above, I was taking the pie to work).
Bake pie shell 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
In a 1 quart saucepan, melt chocolate over low heat, then cool. In a 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. Cover and refrigerate any remaining pie.