french silk pie

Upon request, I am putting up the recipe I used for french silk pie. I've never made it before but just wanted to try it the other day. It's so easy, and it turned out well.

• 1 refrigerated pie crust, softened as directed on box (or you can make your own if you want. I tried that but I'm not good at making crust apparently...)
  
• 3 (1 ounce) squares unsweetened chocolate, cut into pieces
• 1 cup butter, softened (do not use margarine)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 4 pasteurized eggs
  
• 1/2 cup sweetened whipped cream
• Chocolate curls (optional)

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

NOTE: If you want a richer chocolate pie, add another square of chocolate; I like it that way.


Whipped Cream

1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

Beat all ingredients in a chilled bowl with chilled mixers until fluffy. Then eat it 'cause it's good!