1 prepared pie crust (I use the frozen gluten free pie crust from Whole Foods)
3oz unsweetened chocolate, cut into pieces
1 c butter softened do not use margarine
1 c sugar
½ tsp vanilla
4 pasteurized eggs or 1 c egg product
½ c sweetened whipped cream
Bake the pie crust as directed and cool completely. In a 1 quart saucepan, melt the chocolate over low heat. Cool. In a small bowl with an electric mixer, beat the butter on medium speed until fluffy. Gradually beat in the sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs one at a time, beating on high speed for 2 mins after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked pie crust and refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator if any is left over!!