This pie is always a hit during any special occasion. It is decadent and delicious and yet super easy to make. Instead of using raw eggs, this recipe uses pasteurized egg product, so there is no risk of salmonella.
Pastry for one crust pie, baked
1 cup sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 ounces unsweetened baking chocolate, melted and cooled
3/4 cup fat-free cholesterol-free egg product
whipped cream
Beat sugar and butter until light and fluffy using your whipping blade on your mixer. Beat in vanilla and melted chocolate.
Gradually add your egg product on high speed until mixture is light and fluffy. (approx. 3 minutes).
Pour into baked and cooled pie shell. Refridgerate for at least 2 hours before serving. Serve with whipped cream. Keep leftovers refrigerated.
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