Chocolate Silk Pie

Directions

1. 1
   Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.
2. 2
   Add chocolate to the top of a double boiler set over barely simmering water.
3. 3
   Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.
4. 4
   Using an electric mixer, beat the butter in a big bowl until creamy.
5. 5
   Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.
6. 6
   Scrape the melted chocolate into the butter mixture; beat for 30 seconds.
7. 7
   Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.
8. 8
   The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.
9. 9
   Scrape filling into the chilled pie shell and smooth the top with a spoon.
10. 10
    Cover with loosely tented foil; refrigerate at least 3 hours or overnight.
11. 11
    Serve with a dollop of whipped cream.