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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
  • 2 eggs


  1. Melt chocolate and let cool.
  2. Cream butter; add sugar gradually, creaming well.
  3. Blend in cooled, melted chocolate.
  4. Add vanilla extract.
  5. Add eggs, one at a time, beating 5 MINUTES after each addition.
  6. Turn filling into cooled shell.
  7. Chill pie in freezer for 10 minutes, then in the refrigerator for 1 to 2 hours before serving.
  8. If desired, serve garnished with whipped cream and chopped nuts.


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