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1
Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
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2
Cool.
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3
Melt 1 ounce baking chocolate (See NOTE below).
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4
With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
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5
(This step is very important to the final texture of this dessert).
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6
Add melted chocolate and vanilla extract and mix well.
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7
Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
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8
Pour into baked pie crust.
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9
Garnish with shavings from the 1/2 ounce chocolate square.
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10
Or melt chocolate and drizzle over the pie.
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11
Chill at least 1-2 hours or until well set.
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12
Because this is very rich, cut into at least 12 slices.
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13
This pie freezes well for up to 3 months.
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14
Just thaw several hours in the refrigerator and serve.
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15
For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
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16
NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
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17
It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
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18
Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
