Using Milk Chocolate instead of unsweetened chocolate in a pie

I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk chocolate. Most of the recipes that I've read call for unsweetened chocolate and then melting the chocolate and then adding it to a creamed mixture of butter and sugar. Since the chocolate is already sweet I don't really need to do that, so should I just melt the chocolate and then add eggs and pour it into the pie shell?