French Silk Chocolate Pie

• 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.
• 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.
• 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.

Nutrition Information:

• Calories 430
• (Calories from Fat 270),

• Total Fat 30g
• (Saturated Fat 18g,
• Trans Fat 1/2g),
• Cholesterol 135mg;
• Sodium 260mg;
• Total Carbohydrate 33g
• (Dietary Fiber 1g,
• Sugars 21g),
• Protein 4g;

• Vitamin A 15%;
• Vitamin C 0%;
• Calcium 2%;
• Iron 10%;

• 1 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 5 1/2 Fat;

• 2;