Recipe: French Silk Chocolate Pie (using unsweetened chocolate) with Chocolate Curls

This recipe is from a Pillsbury Classic Cookbook titled Desserts. According to recipe, replacing the raw eggs in this recipe with pasteurized cholesterol-free egg product eliminates food safety concerns and allows you to enjoy this 3rd Pillsbury Bake-Off Contest favorite.

FRENCH SILK CHOCOLATE PIE

CRUST:
1 (15 ounce) Pillsbury All Ready Pie Crusts
FILLING:
3 ounces (3 squares) unsweetened chocolate, cut up
3/4 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
3/4 cup frozen cholesterol-free egg products, thawed
1/2 cup sweetened whipped cream
Chocolate curls (see below)

Heat oven to 450 degree F.

Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Bake for 9 to 11 minutes or until lightly browned. Cool.

Melt chocolate in small saucepan over low heat; cool.

In small bowl, beat butter until fluffy; add sugar gradually beating until light and fluffy. Blend in cooled chocolate and vanilla. Add egg product 1/4 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled pie crust. Refrigerate at least 2 hours before serving.

Garnish with whipped cream and chocolate curls, or as desired. Store in refrigerator.

Aervings: 8-10

Tip:
To make individual tartlets, allow both pouches to stand at room temperature 15 to 20 minutes. Unfold crusts; sprinkle each with heaping teaspoon flour. Cut into 8 quarters. Place one quarter of prepared crust, floured side down, in bottom and up sides of tartlet pans. Trim edges. Generously prick crust with fork. Bake at 450 degrees F for 8 to 10 minutes until lightly browned; cool. Divide filling evenly into eight cooled tartlets.

CHOCOLATE CURLS:
Small curls: Place one or more squares o semi-sweet chocolate on a piece of foil. Let stand in warm place (80 to85 degrees F.) for 5 to 10 minutes or until slightly softened. With a vegetable peeler and using long strokes, shave chocolate from the bottom of the square. Milk chocolate curls can be made using a thick milk chocolate bar and this method.

LARGE CURLS:
Melt 4 ounces (4 squares) semi-sweet chocolate. With spatula, spread melted chocolate in thin layer on 2 inverted cookies sheets. Refrigerate until just firm but not brittle, about 10 minutes. Using metal spatula or pancake turner, scrape chocolate from pan, making curls,. The width of the spatula will determine the width of the curls. Transfer curls to dessert using a toothpick.