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French Silk Chocolate Pie

1 refrigerated pie crust (from 15-oz. pkg.)

3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

1/2 cup whipping cream, whipped, sweetened
Chocolate curls, if desired

Heat oven to 450 F. Prepare pie crust as directed on package 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.

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.

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.

10 servings

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