French Silk Chocolate Pie

[rtebalt]

Use of pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Serves 10

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 oz Hershey®’s unsweetened chocolate, cut into pieces
1 cup land o lakes® butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired

DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.

Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In 1-quart saucepan, melt chocolate over low heat; cool.

In 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.
3.

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. Store in refrigerator.

High Altitude (3500-6500 ft): No change.

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