French Silk Chocolate Pie

Tweet

Ready in less than 30 minutes! French Silk Chocolate Pie Prep Time: 50 min ; Start to Finish: 2 hr 50 min Makes: 10 servings Nutrition Information Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite. Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 3 oz unsweetened chocolate, cut into pieces 1 cup 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 1 . Heat oven to 450°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. High Altitude (3500-6500 ft):No change.