French Silk Chocolate Pie (Adapted from the Pillsbury Bake Off cookbook)
1 pre-baked pie crust
3 oz Hershey's® unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 tsp vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product (Using pasteurized eggs or substitute eliminates the food safety concerns of using raw eggs.)
Whipped topping & chocolate curls or sprinkles for garnish, if desired
Melt chocolate in double boiler or microwave, stirring at 30 second intervals until melted, let 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.
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 topping and chocolate curls or sprinkles.
Cover and refrigerate any remaining pie.