French Silk Pie

I have never been a sweet tooth, though I enjoy baking sweets for others. I would sooner eat a whole baguette (with plenty of butter, of course) than down a pan of brownies.

Certain sweets, however, are beginning to become regular treats for me. This recipe is one I've made often; my family loves it:

French Silk Pie

CRUST

pastry for one pie crust or one refrigerated pie crust

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 refrigerated or frozen fat-free egg product, thawed

TOPPING

1/2 cup whipping cream, whipped, sweetened

Chocolate curls, if desired

Heat oven to 450F. Prepare pie crust as directed on package for one-crust baked shell using 9" pie pan. Bake at 450F. for 9-11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter 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 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.

I have added an extra square of unsweetened chocolate; it really intensifies the flavor. I can't stress enough how smooth as silk this will be if you truly follow the directions - be sure to beat for 8-10 minutes when adding the eggs. For a little something special, you could flavor the sweetened whipped cream with a little peppermint.