Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off Contest favorite.
Ingredients
- 1 Pillsbury refrigerated pie crust , softened as directed on box
- 3 squaress Hershey's unsweetened chocolate , 1 ounce
- 1 cup Land O Lakes butter , do not use margarine
- 1 cup sugar
- 0.5 teaspoons vanilla
- 4 pasteurizeds eggs or equivalent fat-free cholesterol-free egg product
- 0.5 cups sweetened whipped cream
- 0.5 tablespoons Chocolate curls
Instructions
-
1
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
-
2
In 1-quart saucepan, melt chocolate over low heat; 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.
-
3
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 cream and chocolate curls. Store in refrigerator.
Nutrition Facts
Per serving
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