French Silk Pie

My taste for pies changes with the seasons. During the summer I love strawberry, peach, blueberry, strawberry/rhubarb and lemon meringue. When the weather is cooler I prefer pumpkin, apple, custard, mincemeat and pecan. This pie doesn’t often appear on my table, but maybe it’s time for a repeat performance.

French Silk Pie

4 ounces unsweetened baking chocolate

1 cup butter, softened

1 1/2 cup sugar

1 teaspoon vanilla

4 eggs (If you’re concerned about raw eggs, use a pasteurized egg product.)

1 pie crust, baked and cooled

Melt chocolate in microwave until you can stir it. Set aside to cool. Cream butter and sugar together until fluffy. Beat in melted and COOLED chocolate. Add vanilla and continue to beat until well combined. At medium speed beat in eggs, one at a time. Pour filling into baked and COOLED pie crust. Smooth topping and refrigerate at least two hours. Serve topped with whipped cream and chocolate curls. Serves eight.