French Silk Chocolate Pie


1 - Andrea's Gluten Free Ready-to-Bake Pie Shell                    


3 oz. unsweetened chocolate (melted, cooled)
3/4 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon pure vanilla extract
3/4 cup refrigerated pastuerized egg product


1 cup heavy whipping cream
2 Tablespoons sugar
1 teaspoon pure vanilla extract
Chocolate curls


  1. Bake pie shell for 10 - 12 minutes in 350 degree oven - until lightly browned.
  2. Cut chocolate into 6 chunks and melt in microwave per package instructions (slowly, stirring frequently). Allow chocolate to cool. 
  3. Whip butter with mixer until very light and fluffy.
  4. Gradually add sugar. Whip until fluffy.
  5. Add cooled chocolate and vanilla. Mix until fully incorporated.
  6. Add egg product 1/4 cup at a time, beating on hight for 2 minutes after each additional. 
  7. Beat mixture until smooth and fluffy.
  8. Pour into cooled baked pie shell. Place in refrigerator until whip cream is ready.
  9. Top with whipped cream and chocolate curls. For chocolate curls: use a peeler with short strokes on the side of a room temp chocolate bar. 
  10. Refrigerate at least 2 hours before serving.
  11. Await the oohs and ahs.....