French Silk Pie

I got this recipe from a Tulsa Junior League Cookbook "Cook's Collage" in 1982.  This pie melts in your mouth.  It does use raw eggs, so if you are worried about that you can use a substitute of egg beaters.  However the egg itself is clean inside the shell, so if you wash the outside of the egg you should not have a problem.  I always use eggs from the store,( not fresh from the farm)

1 Baked 9 inch pastry shell

1/2 Cup Butter, softened

3/4 Cup Sugar

1 1/2 ounces unsweetened chocolate squares, melted

1 tsp vanilla

2 Eggs

Whipped Cream

Cream butter and sugar until light and fluffy.  Add chocolate and vanilla and mix well.  Add 1 egg and beat for 5 minutes.  Add the second egg and beat for five minutes more.  Pour mixture into baked pie shell and chill.  Top pie with stabilized whipped cream* see below.  Garnish with chocolate shavings if desired.

Tip: if you want your whipped cream to hold up and not become a runny mess, add 1/2 cup powdered sugar to 1 cup of heavy cream.  Works like a dream!