Makes 10 servings

Crust:

1 refrigerated pie crust (from 15-ounce box), softened as directed

Filling:

3 ounces 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

Garnish:

1/2 cup 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 9-inch glass pie pan.

• Bake 9 to 11 minutes or until lightly browned. Cool about 30 minutes.

• In 1-quart saucepan, melt chocolate over low heat; cool.

• In a bowl, beat butter with electric mixer on medium speed until fluffy.

• Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well-blended.

• Add 1 egg at a time, beating with mixer on high speed 2 minutes after each addition; beat until mixture is smooth. Spread in cooled baked shell.

• Refrigerate at least 2 hours.

• Garnish pie with whipped cream and chocolate curls. Store pie in refrigerator.

- from Best Of The Pillsbury Bake-Off Desserts

Nutritional information per serving: 460 cal., 34 g fat (19 g sat.), 150 mg chol., 34 g carb., 250 mg sodium, 1 g fiber, 4 g pro.