French Silk Chocolate Pie

Now that I have found this recipe, it's almost too bad I wasn't tasked with dessert for Thanksgiving.  The family may see this in the not so distant future though.  I bet they won't be sad!

Crust:
1 box Pillsbury Refrigerated Pie Crust; softened as directed on box

Filling:
3oz. unsweetened chocolate, cut into pieces
1 C. butter softened (do not use margarine)
1 C. sugar
1/2 tsp. vanilla
4 eggs or 1 C. fat free cholesterol free egg product

Topping:
1/2 C. sweetened whipped cream
Chocolate curls, if desired

Heat oven to 450 degrees.  Make pie crust as directed on box for one crust baked shell, using a 9-inch glass pie plate.  bake 9-11 minutes or until light golden brown.  Cool completely; about 30 minutes.

In a 1 quart saucepan, melt chocolate over low heat; cool.  In a small bowl with electric mixer, beat butter on medium speed until fluffy.  Gradually beat in sugar until light and fluffy.  Beat in cooled chocolate and vanilla until well blended.  Add eggs one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy.  Pour into cooled baking shell.  Refrigerate at least 2 hours before serving. 

Garnish with whipped cream and chocolate curls.