French Silk Chocolate Pie

No need to wait for a special occasion to prepare this simply delicious chocolate-rich pie. ...MORE + LESS -

1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts

3 squares (each 1oz/28g) unsweetened chocolate, chopped

3/4 cup (175 mL) butter or margarine, softened

1 cup (250 mL) sugar

1 1/2 tsp (7 mL) vanilla

1 cup (250 mL) fat-free cholesterol-free egg product

whipped cream

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1

Heat oven to 450°F (230°C). Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch (23 cm) pie pan. Flute top edge of crust. (Refrigerate remaining crust for later use.)
2

Bake for 9 to 11 minutes or until lightly browned. Cool.
3

Melt chocolate in small saucepan over low heat or in microwave oven. Cool.
4

In large bowl, cream butter; gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla.
5

Gradually add liquid egg product, beating at medium speed for 5 minutes. After egg product has been added, continue beating at medium speed for an additional 5 minutes.
6

Pour into cooled, baked crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream, or as desired.

Tip: When melting chocolate on the stove, it's always a good idea to place a pot of simmering water underneath the pot of melting chocolate, to prevent scorching.