1 (8 inch) baked pie shell
1 t. vanilla
1/2 c. butter
2 eggs
3/4 c. sugar
1 c. heavy cream, whipped
1 square, unsweetened chocolate, melted and cooled
chocolate curls or pistachio nuts

Cream the butter. Add sugar gradually and beat until well blended. Add chocolate and vanilla. Beat for five minutes, scraping bowl often. Add each egg separately and beat for a full five minutes after each addition. Texture: Mixture should be very creamy and not granular. Pour in pie shell and refrigerate for several hours before serving. Garnish with whipped cream chocolate curls or pistachio nuts.
(Serves six to eight)

Note: A recipe and a half will fill a 10 inch pie shell and serve nine to ten people.

French Silk Chocolate Pie recipe published in our October, 1984 Menu Minder.