Description

Decadent smooth and creamy chocolate pie.

Ingredients

Baked Pie Crust (can use a Pillsbury frozen)
1/4 c. margerine or butter (not vege oil spread)
3 oz unsweet baking chocolate
1 c. sugar
3 T. cornstarch
3 large eggs
1 t. vanilla
1 c. heavy whipping cream
whipped cream for topping

Directions

1. Prepare and bake the crust. 2. Melt butter and chocolate in a saucepan over low heat, stirring occasionally. Mix sugar and cornstarch, stir into chocolate mixture. 3. Beat eggs in a small bowl with a mixer until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over med heat 5 min stirring constantly until thick and glossy. Stir in vanilla. Cool 10 min stirring occasionally. 4. Beat whipping cream in chilled medium bowl with mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate about 4 hours. Garnish with more whipped cream.

Variation: stir in 2 t. instant coffee to make Mocha French Silk Pie.

10 servings, each 430 cal, 30g fat, 190mg sodium