Tuxedo Chocolate French Silk Pie

Crust:

1 refrigerated pie crust (from 15 oz. package)

1^st layer

1 oz. unsweetened chocolate, cut into pieces

¼ cup butter, softened

1/8 cup extra fine baker’s sugar

A splash of vanilla

¼ cup refrigerated or frozen fat free egg product, thawed

2^nd layer

2 oz. white chocolate baking bar, cut into pieces

¼ cup plus 2 tablespoons butter, softened

A splash of vanilla

¼ cup refrigerated or frozen fat free egg product, thawed

3^rd layer

2 oz. semi sweet chocolate, cut into pieces

¼ cup plus 2 tablespoons butter, softened

1/8 cup extra fine baker’s sugar

A splash of vanilla

¼ cup refrigerated or frozen fat free egg product, thawed

4^th layer

2 oz. unsweetened chocolate, cut into pieces

¼ plus cup 2 tablespoons butter, softened

1/4 cup extra fine baker’s sugar

A splash of vanilla

¼ plus 2 tablespoons cup refrigerated or frozen fat free egg product, thawed

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

1. Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Begin first layer. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

3. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 1 hour.

4. Begin Second layer after 1^st layer has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

5. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto first layer. Refrigerate at least 1 hour.

6. Begin Third layer after 2^nd and first layers has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

7. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto second layer. Refrigerate at least 1 hour.

8. Begin Fourth layer after 3^rd layer has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

9. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto 3^rd layer. Refrigerate at least 2 hours before serving.

10. Garnish with whipped cream and chocolate curls.