Chocolate Silk Pie

The Last Unicorn of Waterville, Maine, is one of the finest restaurants I know. I don't think it has made the Mobil Guide, but if you crave fine soups and scrumptious desserts, The Unicorn is the place for you. The recipe for Chocolate Silk Pie comes from the Unicorn. I traded it for the Peach Pie recipe which follows this one. Of course, I have doctored it some to make it my own. Using the pie crust recipe adds a touch. For those who share my chocolate taste, this recipe is a must. You will be a hit at any dinner party.

Ingredients
2 squares Unsweetened Chocolate
2 sticks.   Butter (room temperature)
1 Cup   Sugar (heaping)
2 tsp.   Vanilla
4   Extra Large Eggs

Melt the chocolate in the top of a double boiler. Set aside to cool slightly. In a large mixing bowl, cream the butter and sugar very thoroughly. Add the chocolate and the vanilla. Add the eggs one at a time, beating for at least a minute after each egg. After the fourth egg has been added, beat at a high speed for another 2 minutes. Pour into a cooled, already baked pie shell.
This recipe makes enough filling for a very large pie shell. If you use a smaller shell, fill only to the height of the pie crust. Save the rest in a bowl for a specila late night treat. Refrigerate until just before serving, at least a couple of hours in any case. Just before serving, heap with whipped cream and garnish with slivers of unsweetened chocolate--shaved with a carrot peeler. You will not believe how good this pie tastes.