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French Silk Pie


1 cup sugar
¾ cup butter (NOT margarine)
3 squares (3 OZ) unsweetened chocolate, melted and cooled
1½ teaspoons vanilla
3 eggs
1 – 9-inch baked pastry shell
Unsweetened whipped cream
Chocolate curls

In a small mixer bowl, cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or overnight till set. Garnish with whipped cream and chocolate curls if desired.

Cover and chill.

Optional: Before turning the filling into the pastry shell, line the shell with caramel and/or nuts.

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(802) 658-3733 vermontrollingpins@gmail.com

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