Hot Chocolate Silk Pie

Prepare Grandmas Pie crust. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Ease into the pie plate, being careful not to stretch the pastry. Trim to 1/2 inch beyond the edge of pie plate. Fold under extra pastry; crimp edge.

Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed for about 4 minutes or until fluffy. Stir in the melted chocolate, vanilla, and ground chili pepper, if you like. Gradually add the egg product, beating on high speed and scraping sides of the bowl constantly until fluffy. The mixture may appear slightly curdled. (Dont overbeat.)

Spoon filling into a baked and cooled pie crust. Cover and chill the pie for 5 to 24 hours or until serving time. Garnish with raspberries, white chocolate leaves, and scented geranium leaves, if you like.