Smooth As Silk Chocolate Pie

The Record’s “Recipe of the Week”:
Smooth As Silk Chocolate Pie by Alta Baughman

9” pie shell, baked

FILLING:
6 oz. pkg. semisweet chocolate chips
3/4 cup (1-1/2 sticks) butter, room temperature
1 cup powdered sugar, sifted
1/8 tsp. salt
2 tsp. vanilla
3 eggs

TOPPING:
1 cup whipping cream
2 T. powdered sugar, optional
1 square bitter chocolate (for curls to garnish)

Place chocolate chips in a bowl over hot water to melt. Set aside to cool.

In a mixing bowl, combine the butter, 1 cup sifted powdered sugar, and salt. Beat at high speed for 10-15 minutes. Mixture should be thick and fluffy. Add eggs, one at a time, beating three minutes after each addition. Add vanilla.

Fold well cooled chocolate into creamed mixture to complete the filling. Spoon into baked pie shell and place in refrigerator.

A vegetable peeler can be used on the chocolate square (at room temperature) to make curls on whipped cream on top of pie.

NOTE: Hard beating is important to achieve the light creamy meltaway texture. Serve smaller than usual portions because of the dessert’s richness. Keep in refrigerator or freezer until serving time.