French Silk Chocolate Pie

1 9" pie crust, baked (use your favorite recipe or a pre-made one)
Filling:
1 cup butter
1 1/2 cups superfine white sugar
4 Tbsp. cocoa powder
1 Tbsp. vanilla extract
1 cup pasturized egg substitute (such as Egg Beaters(R)) or 4 pasturized whole eggs
Topping:
1/2 cup heavy whipping cream
1 tsp. vanilla
1 tsp. sugar

Directions:
Soften butter. Cream together with sugar until fluffy. Beat in cocoa and vanilla. Mix in 1/4 cup egg substitute (or 1 egg) at high speed until well mixed. Repeat 3 times until all eggs are incorporated. Keep beating on high until mixture is light and fluffy and sugar crystals are well incorporated (the recipe should NOT be gritty - the superfine sugar should help ensure that).
Spread in cooked pie shell and refrigerate at least 4 hours.
Before serving, beat whipping cream, vanilla and sugar together to form soft peaks. Spread over pie, cut and serve.

Note: Since this recipe is not cooked, it's important to use either pasturized egg substitute or pasturized eggs to avoid the risk of infection, especially in young children, pregnant women or people with weakened immune systems.

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This recipe comes courtesy of ValleyWriter. ValleyWriter is passionate about words, wine and food - especially chocolate! Visit http://pioneervalleyma.blogspot.com today for more great recipes and a taste of the Pioneer Valley.