Classic French Silk Pie

• any 9-inch pie shell (I like a chocolate crumb crust)
• 1 c. sugar
• 3/4 c. butter (no substituting with margarine)
• 1 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 3 oz. unsweetened chocolate, melted and cooled
• 3 eggs
• 1 c. chilled whipping cream
• 2 Tbsp. powdered sugar

1. Beat sugar and butter until light and fluffy.
2. Stir in vanilla, cream of tartar and chocolate.
3. Beat in eggs until light and fluffy, about 3 minutes.
4. Pour into pie shell.
5. Refrigerate to set, 3 to 4 hours, or cover with plastic wrap and freeze at least 8 hours.
6. If pie is frozen, remove from freezer 15 minutes prior to serving.
7. Beat whipping cream and powdered sugar in a chilled 1 1/2-quart bowl until stiff.
8. Top pie with cream and garnish with chopped nuts or chocolate curls.

pie shell, sugar, butter, vanilla, cream of tartar, unsweetened chocolate, eggs, chilled whipping cream, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538822 (may not work)