Chocolate Silk Pie
by Vicki Brunsvold, Tastemaker in Residence
Tomorrow is National Pie Day! Let’s celebrate with one of my favorites. First because it’s easy to make, secondly because it’s delish.
4 oz Unsweetened Chocolate (Ghirardelli 100% Cacao recommended)
3/4 cup Butter, softened
1 cup Sugar
2 tsp Vanilla
4 Pasteurized Eggs, room temperature
1 9”Pie shell (recommend Keebler Graham Ready Crust)
Chocolate shavings, optional
Melt and cool chocolate.
Beat butter and sugar until fluffy.
Blend in cooled chocolate and vanilla.
Beat in eggs one at a time and continue beating for 5 minutes.
Spoon mixture into pie shell.
Refrigerate at least 4 hours before serving.
Serve with dollop of whipped cream and chocolate shavings or a couple raspberries.
Cook’s Note - Because you do not cook filling, you need to use pasteurized eggs.