French Silk Pie

Step 1

To make the pie crust: Preheat the oven to 400°F (204°C).

Step 2

Roll your pie crust dough out to about 12-inches in diameter. Transfer the dough to a 9-inch pie plate that’s at least 1.5 to 2-inches deep and gently fit it into the dish. Trim any excess dough and decorate the edges. Transfer to the refrigerator to chill for 10 to 15 minutes to give the dough time to relax.

Step 3

Prick the bottom of the pie crust with a fork to prevent bubbling. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or dried beans.

Step 4

Bake with the pie weights at 400°F (204°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights.

Step 5

Return the crust to the oven and bake for another 15 to 20 minutes or until the crust is lightly browned and fully baked. If you're using a store-bought pie crust, it may take a little less time.

Step 6

Set aside to cool completely before adding the filling.

Step 7

To make the filling: Combine the eggs and granulated sugar in a large heat-proof bowl and whisk until well combined. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently using a whisk until the mixture registers 160°F (71°C) on a digital thermometer. Remove the bowl from the heat and let it cool for 5 minutes.

Step 8

Add the chopped chocolate to a microwave-safe bowl. Microwave in 20 to 30 second increments, stirring well after each increment, until completely melted and smooth. Whisk the melted chocolate and vanilla extract into the egg mixture. Allow to cool for 15 more minutes, stirring occasionally if needed.

Step 9

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the butter on medium speed until light and smooth, about 3 to 4 minutes.

Step 10

With the mixer on low speed, slowly add in the chocolate egg mixture. Scrape down the sides of the bowl and mix on medium-high speed for another 3 to 4 minutes or until the mixture has thickened and lightened in color. Set aside.

Step 11

Beat the heavy whipping cream and confectioners sugar in a stand mixer fitted with a whisk attachment or in a bowl with a handheld electric mixer until stiff peaks form.

Step 12

Gently fold in half of the whipped cream, then fold in the remaining whipped cream until just combined.

Step 13

Pour the chocolate filling into the prepared and fully cooled pie crust and spread into one even layer.

Step 14

Cover the pie with plastic wrap and transfer to the refrigerator to chill for at least 6 hours or overnight.

Step 15

To make the topping: In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl using a handheld mixer, combine the heavy whipping cream, confectioners sugar, and vanilla extract. Mix on medium-high speed until stiff peaks form.

Step 16

Spread the whipped cream on top of the chilled pie. Garnish with chocolate curls or shavings, if desired, and refrigerate until ready to serve.