French Silk Chocolate Pie - cooking recipe

Ingredients

1 Pillsbury(R) refrigerated pie crust, softened as directed on box
3 (1 ounce) squares Hershey(R)'s unsweetened chocolate, cut into pieces
1 cup LAND O LAKES(R) butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or equivalent fat-free cholesterol-free egg product
1/2 cup sweetened whipped cream
Chocolate curls (optional)

Preparation

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.
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.
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.