Valerie'S Perfected French Silk Pie

1. 1

   Creme softened, but not melted, butter and sugar until very light and fluffy.

2. 2

   In a double boiler melt chocolate with 2 teaspoons of water and blend with vanilla.

3. 3

   Add the eggs to the butter mixture, one at a time, beating each for at least 2 minutes before adding the next.

4. 4

   Whip until very light and fluffy.

5. 5

   Pour immediately into pie shell and refrigerate (before it loses it's fluffiness).

6. 6

   Chill at least 2 hours before serving.

7. 7

   Top with whipped cream or whipped topping and sprinkle with almond slivers.

8. 8

   (I grate up some of the unsweetened chocolate to make chocolate curls, or sprinkles at least).

* Per serving · 4 servings · Values may vary.

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