"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 Pillsbury Refridgerated Pie Crust 3 oz. Unsweetened Chocolate (Cut into pieces) 1 C BUTTER softened 1 C Sugar 1/2 t Vanilla 4 Eggs TOPPING 1/2 C Sweetened Whipped Cream Choclate curls (if desired)
Prepare piecrust as instructed on package. Cool competely. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light & fluffy. Add cooled chocolate & vanilla; blend well. Add eggs once at a time, beating at high speed for 2 minutes after each. Beat until mixture is smooth & fluffy. Pour into cooled baked shell. Refridgerate at least 2 hrs before serving. Top with whipped cream & chocolate curls. Store in fridge.
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