French Silk Pie

Ingredients 1 sheet refrigerated pie crust 2/3 cup sugar 2 large eggs 2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract 1/3 cup butter, softened 2/3 cup heavy whipping cream 2 teaspoons confectioners' sugar Optional: Whipped cream and chocolate curls

Directions Slice pie crust in half. One half can be refrigerated again. Roll remaining half into an 8-inch circle on lightly floured surface. Move to a 7-inch pie plate and flute.

Line crust with double-thick heavy-duty foil. Bake 450° for 4 minutes. Remove foil and bake 2 minutes longer until crust is golden brown. Wire-rack cool.

Blend sugar and eggs in a small saucepan. Stir frequently over low heat until mixture reaches 160° and coats a metal spoon. Get off the heat. Smoothly mix chocolate and vanilla. Mix occasionally as it cools to 90°.

In a small bowl, beat butter for 3–4 minutes until frothy. Add cooled chocolate mixture and beat on high for 5 minutes until light and fluffy.

Beat cream till thickened in another big bowl. Beat confectioners' sugar until stiff peaks form. Mix with chocolate.

Put in crust. Serve after 6 hours of chilling. If desired, add whipped cream and chocolate curls. Put leftovers in fridge.