Frozen Chocolate Pie

Directions

1. 1
   In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
2. 2
   Blend in the chocolate and vanilla.
3. 3
   Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
4. 4
   Pour into the prepared pie shell and cover with plastic wrap.
5. 5
   Freeze for at least 6 hours or until firm.
6. 6
   For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
7. 7
   When ready to serve, remove the plastic wrap.
8. 8
   Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
9. 9
   Pile decoratively onto the pie, and top with garnish if desired.
10. 10
    NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
11. 11
    If you use a tabletop mixer, be careful you don't overmix.
12. 12
    This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
13. 13
    It's by no means bad that way, but it is much better when the consistency is thick.