2 (9-inch) pie shells, unbaked
1 cup butter or margarine
5 (1-ounce) squares unsweetened chocolate
2 1/2 cups sugar
1/2 cup half-and-half
4 eggs, at room temperature
1 egg yolk, at room temperature
1 1/2 teaspoons vanilla
Whipped cream and chocolate curls
Preheat oven to 425 degrees. Bake pie shells 5 minutes. Set crusts
aside to cool. Reduce oven temperature to 350 degrees. Melt butter and
chocolate in top of double boiler over gently simmering water,
stirring frequently. Add sugar and half-and-half, stir until sugar
dissolves and mixture is smooth. Remove from water. Beat eggs and
yolk in small bowl. Gradually add egg mixture to chocolate
mixture, stirring until thick and smooth. Blend in vanilla. Pour
into the pie crusts. Bake until completely set, about 30 minutes.
Serve warm or cool, completely decorated with whipped cream and
Yield: two pies.
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