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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.
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Prep time:
50 Min
Total time:
2 Hr 50 Min
Makes:
10 servings
Betty Cooper
Kensington, Maryland
Bake-Off® Contest 03, 1951
Created By: 

Member-submitted recipes have not been tested and are not endorsed by Pillsbury.

Member Since:1/1/0001
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INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3
oz Hershey's® unsweetened chocolate, cut into pieces
1
cup LAND O LAKES® Butter, softened (do not use margarine)
1
cup sugar
1/2
teaspoon vanilla
4
pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2
cup sweetened whipped cream
Chocolate curls, if desired
DIRECTIONS
  • 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.
High Altitude (3500-6500 ft)
No change.
Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • 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;
Percent Daily Value*:
  • Vitamin A 15%;
  • Vitamin C 0%;
  • Calcium 2%;
  • Iron 10%;
Exchanges:
  • 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;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.
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