3 ounces unsweetened chocolate
1 cup sugar
3/4 cup (1-1/2 sticks) butter, at room temperature
1-1/2 teaspoons vanilla
3 eggs or 3/4 cup egg substitute
1 baked and cooled 9-inch graham cracker or pastry pie shell
3/4 cup heavy cream
2 tablespoons confectioners” sugar
1 teaspoon vanilla
Chocolate shavings, if desired
Makes 12 servings.
Melt chocolate in a microwave or in top of a double boiler. Set aside to cool.
Beat the sugar and butter with electric mixer until light and fluffy and no grains of sugar remain. Beat in the vanilla and cooled chocolate. On high speed, beat in eggs one at a time. Continue beating 5 minutes, until light and fluffy. Pour into pie shell and refrigerate at least 2 hours, until set.
To make topping, beat cream in a chilled bowl until soft peaks form. Add sugar and vanilla and beat until stiff. Swirl whipped cream on top of pie and garnish with chocolate shavings.
Variations: For a mocha flavor, add 1 tablespoon instant coffee to melted chocolate. Substitute a favorite liqueur such as Grand Marnier, Kahlua or Bailey’s Irish Cream for confectioners’ sugar in the topping.
Nutritional information per serving: 378 calories (61 percent from fat), 27 g fat (14.5 g saturated, 8.5 g monounsaturated), 103.6 mg cholesterol, 3.7 g protein, 33.8 g carbohydrates, 1.5 g fiber, 220.2 mg sodium.