Frozen Chocolate Pie - cooking recipe

Ingredients

PIE
1 cup confectioners' sugar
1/2 cup butter, softened
6 ounces semisweet chocolate or 1 cup semi-sweet chocolate chips, melted and cooled
1 teaspoon vanilla
4 eggs
1 9-inch baked pie crust (traditional, graham cracker, or cookie crumb crust)
WHIPPED CREAM TOPPING
1 cup whipping cream, well-chilled
2 tablespoons confectioners' sugar
garnish
chocolate curls (optional)
chocolate chips (optional)

Preparation

In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
Blend in the chocolate and vanilla.
Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
Pour into the prepared pie shell and cover with plastic wrap.
Freeze for at least 6 hours or until firm.
For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
When ready to serve, remove the plastic wrap.
Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
Pile decoratively onto the pie, and top with garnish if desired.
NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
If you use a tabletop mixer, be careful you don't overmix.
This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
It's by no means bad that way, but it is much better when the consistency is thick.