FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.

For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:

        3/4 cup butter

        3/4 cup sugar

Stir in:

        1 cup semisweet chocolate pieces, melted and cooled

        1 teaspoon vanilla

Gradually add:

        3/4 cup refrigerated or frozen egg product, thawed

Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.