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French Silk Chocolate Pie

French Silk Chocolate Pie
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Use of pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Prep Time:
50 Min
Total Time:
2 Hr 50 Min
Makes:
10 servings
Pillsbury Bake-Off
Betty Cooper
Kensington, MD
Bake-Off® Contest 03, 1951
$1,000 WINNER
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3oz Hershey's® unsweetened chocolate, cut into pieces
1cup LAND O LAKES® Butter, softened (do not use margarine)
1cup sugar
1/2teaspoon vanilla
4pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2cup sweetened whipped cream
Chocolate curls, if desired
DIRECTIONS
1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, 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. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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