Pillsbury's French Silk Chocolate Pie

Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off Contest favorite.

• Preparation Time: 50 mins
• Total Time: 50 mins
• Calories: 428 Calories

Ingredients

• 1 cup sugar
• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 1 cup LAND O LAKES® butter, softened (do not use margarine)
• 0.5 teaspoon vanilla
• 3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
• 4 pasteurized eggs or equivalent fat-free cholesterol-free egg product
• 0.5 cup sweetened whipped cream
• 0.5 tablespoon Chocolate curls

Recipe Instructions

Step 1

Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

Step 2

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Step 3

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.