Pies are always quite popular around this time of year. And most of them are the same old apple, pecan, or pumpkin. This chocolate pie is something new and different to try out and it is a sure winner. It has easy preparation and then is refrigerated for two hours. Enjoy!
Ingredients
1 refrigerated pie crust, softened as directed on box
3 (1 ounce) squares unsweetened chocolate, cut into pieces
1 cup 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)
Directions
1. Heat oven to 450 degrees F. Make pie crust as directed using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, for 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.
Yield 10 servings
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