French it up

Yesterday's pie: French Silk

SUPER delicious.
I used the same crust as yesterday's, so here's the filling:

1 cup sugar
3/4 cups butter (not margarine)
3 ounces unsweetened chocolate, melted
2 teaspoons vanilla
3 eggs

Let the butter come to room temperature. I just left it on the counter for close to an hour, while I was preparing the crust. Using a mixer (I just used a hand mixer), beat the butter to cream it a bit. Add the sugar and beat for at least four minutes, until the sugar is no longer adding a grainy texture to the mix. Have the chocolate melted and ready, and off the heat for a couple minutes before adding it to the mix. Add the vanilla, too. Mix that together well, scraping the sides of the bowl down often. Add the eggs, one at a time, and beat each in thoroughly. Make sure you keep scraping the sides in to get it mixed evenly. Spoon it into the crust, and chill for several hours. I also topped mine off (before chilling) with some of the whipped cream left over from the strawberry pie, and it was a good touch. Chocolate shavings are a really classy topper, too. I didn't have a block of sweet chocolate on hand, so mine went without.

Special thanks to Kelson and Melissa for helping out during the mixing process. The extra hands definitely helped out a lot and made it go a lot quicker. A big thank you to Jack, too! He was the first (hopefully) happy customer! Let us know what you thought!