FRENCH SILK CHOCOLATE PIE
1/2 Cup butter, cut into 8 equal pats
3/4 cup sugar
1 square (1 oz) unsweetened chocolate,
melted & cooled
1 teaspoon vanilla
2 large eggs
8-inch baked pastry shell
whipped cream (for garnish)
In small mixing bowl, cream butter and
sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time,
beating with an electric mixer at medium speed for 5 minutes after each
addition. Turn into pastry shell. Chill. Garnish with whipped cream.
(my note: double for homemade fluted
pie crust)
(how does this recipe do with the raw
egg scare?)