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Steps
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool. Reduce oven temperature to 325°F.
2
In medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Set aside to cool slightly.
3
In medium bowl, beat all remaining filling ingredients. Gradually add egg mixture to chocolate mixture, stirring until well combined. Pour into partially baked shell.
4
Bake 15 to 20 minutes or until set. Cool completely, about 45 minutes. Garnish each serving with kiwifruit and whipped cream. Store in refrigerator.
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Sophisticated, elegant and so easy to make. Bittersweet chocolate is no longer a specialty gourmet ingredient; it's made by national chocolate manufacturers and available in most large grocery stores. In addition to the kiwifruit and whipped cream garnish, a single fresh raspberry on each serving would look smashing!
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