Crust:

• 1 Pillsbury refrigerated pie crust (from 15 oz. box) softened as directed on box

Filling:

• 3 oz. unsweetened baking chocolate, cut into pieces
• 1 cup butter, softened (do not use margarine)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 4 pasteurized eggs or 1 cup fat-free egg product.

Topping:

• 1/2 cup sweetened whipped cream
• Chocolate curls, if desired

Heat oven to 450 degrees.  Bake pie crust as directed on box for One-Crust Baked Shell, using 9″ glass pie plate.  Cool completely on cooling rack, about 15 minutes.

In 1 quart saucepan, melt chocolate over low heat; cool.  In small bowl, beat butter with electric mixer on medium speed until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; beat well.

Add eggs one at a time, beating on high speed two minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked crust.  Refrigerate at least two hours before serving, or until set.  Top with whipped cream and chocolate curls.  Cover and refrigerate any remaining pie.