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Steps
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.
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One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Bake pie crust as directed on package for One-Crust Baked Pie Shell.
Use of whole, in-the-shell pasteurized eggs eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite. Look for in-the-shell eggs marked pasteurized in your grocers’ dairy case.
To add a fancy edge to your pie, you can use the thumb of one hand as a base, and the forefinger and thumb of your other hand to crimp the crust. This is called fluting the edge.
When prepping the filling for this easy French silk pie, make sure to scrape the edges of your mixing bowl to make sure all the chocolate, butter and sugar are totally mixed together.
How to make chocolate curls: Using a good quality chocolate bar -- holding in one hand, use a vegetable peeler to shave along the length of the bar to make pretty curls.
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