Miller and Rhoads Chocolate Silk Pie

Makes 8 servings.

Crust:
1/2 cup butter
1/2 cup granulated sugar
2 cups graham cracker crumbs

Filling:
1/2 cup unsalted butter
3/4 cup confectioners' sugar
1 ounce unsweetened baking chocolate, melted and cooled
Pinch salt
1 teaspoon vanilla extract
3 eggs*

Garnish:
2 cups sweetened whipped cream
Chocolate Jimmies or shaved semisweet chocolate

*Uncooked eggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems. If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.

Crust: Heat oven to 350 degrees F. Beat butter and granulated sugar with an electric mixer until light and fluffy. Gradually mix in just enough crumbs to make a slightly crumbly paste. Press evenly into a chilled 8- or 9-inch pie plate. Bake 5 minutes. Cool to room temperature.

Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy. Add melted chocolate with salt and vanilla extract. Add one egg and beat for no less than 5 minutes. Add second egg and beat no less than 5 minutes longer. Add third egg and beat no less than 5 minutes longer. Pour filling into prepared shell and refrigerate 24 hours.

Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.

Nutrients per serving: 530 calories, 35.6 grams fat (60 percent total calories), 154 milligrams cholesterol, 330 milligrams sodium

NOTE: Don't try to take a shortcut with this recipe. Beating no less than 5 minutes after adding each egg is the secret.