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Ingredients
- Crust:
- I Pillsbury refrigerated pie crust softened as directed on the package
- 1/2 tsp vanilla
- 4 pasteurized eggs or 1 cup refrigerated or frozen fat free egg product thawed
- Filling:
- 3 ounces unsweetened chocolate cut into pieces
- 1 cup butter softened
- 1 cup sugar
- Topping:
- 1/2 cup sweetened whip cream chocolate curls if desired
Preparation
Step 1
Heat oven to 450*. Prepare pie crust as directed on package, for 1 crust baked shell using 9 inch glass pie pan. Bake at 450* for 9 to 11 minutes or until light brown. Cool 30 minutes or until completely cooled. Melt chocolate in small saucepan over low heat, cool. In small bowl beat batter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla, blend well. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 3 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.