Serves: 10
Total Calories: 353
1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. Melt chocolate in small saucepan over low heat cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla blend well.
3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
TIP: * Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 470 * Calories from Fat: 320 * % Daily Value: Total Fat: 35 g 54% * Saturated Fat: 20 g 100% * Cholesterol: 155 mg 52% * Sodium: 300 mg 13% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 1 g 4% * Sugars: 22 g * Protein: 4 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 7 Fat or 2 1/2 Carbohydrate, 7 Fat
This French Silk Chocolate Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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