FRENCH SILK PIE

FRENCH SILK PIE
prep: 25 mins
cook: 10 mins
fridge or freeze: 4 hours

Baked Pie Crust
¼ cup stick margarine or butter
3 ounces unsweetened baking chocolate
1 cup sugar
3 TBSP cornstarch
3 large eggs
1 tsp vanilla
1 cup whipping (heavy) cream
Whipped cream for topping

1. Prepare baked pie crust.
2. Melt margarine and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs in small bowl with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
4. Beat whipping cream in chilled bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate about 4 hours or until set. Garnish with whipped cream. Immediately refrigerate any remaining pie.