French Silk Chocolate Pie
1 (8-inch) baked pastry shell
1/2 cup butter
3/4 cup granulated sugar
1 (1 ounce) square unsweetened chocolate
1/2 teaspoon vanilla extract
Melt chocolate and let cool.
Cream butter; add sugar gradually, creaming well.
Blend in cooled, melted chocolate.
Add vanilla extract.
Add eggs, one at a time, beating 5 MINUTES after each addition.
Turn filling into cooled shell.
Chill pie in freezer for 10 minutes, then in the refrigerator for 1 to 2 hours before serving.
If desired, serve garnished with whipped cream and chopped nuts.
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