French Silk Pie
1 cup sugar
3/4 cup butter (not margarine)
3 oz (85 g) unsweetened chocolate, melted
1 tsp vanilla extract
3 eggs
1 pie shell (Keebler's chocolate works best)
For the whipped cream:
1 cup heavy whipping cream
2 Tbs sugar
1/2 tsp vanilla extract
In a bowl beat the sugar and butter with an electric mixer on medium speed
about 4 minutes, until fluffy. Add chocolate and vanilla and mix one more
minute. Add the eggs one at a time, beating on high speed. Scrape down the
sides of the bowl after each egg. Transfer to the pie shell and chill 5 to
24 hours in the refrigerator, or 15 minutes in the freezer. Just prior to
serving combine the heavy cream, sugar, and vanilla in a chilled bowl and
beat with an electric mixer at medium speed until soft peaks form. Serve
pie with whipped cream and chocolate curls or a light dusting of cocoa powder.
Serves 6 to 8.