This French silk pie recipe reminds me of the pies my great grandpa used to pick up from Baker's square. The rich chocolate filling is topped with plenty of whipped cream and chocolate shavings for a special dessert that always brings big smiles to our faces.
Optional: whipped cream and chocolate shavings for topping
Instructions
Fit the pie crust in a 9-inch pie plate. Dock the bottom, and fill with parchment paper and pie weights. Bake according to the recipe or package directions for a fully baked crust. Set aside to cool.
Melt chocolate in a small bowl and set aside to cool
Place room temperature butter, sugar, and vanilla into stand mixer bowl. Use the whisk attachment to beat on medium high speed until light and fluffy, about 7-8 minutes.
Set your mixer to medium speed and get ready to add the eggs one at a time. After each egg, let the mixer for for 4-5 minutes before you add the next egg. So this whole process will take somewhere between 15 and 20 minutes.
Make sure the chocolate is cooled but not hardened, then add to the butter mixture. Beat until well combined. By the end you will have a light and fluffy, smooth and creamy chocolaty pillow of goodness.
Pour the filling into the crust and refrigerate for at least two hours, but overnight is preferred.
Top with fresh whipped cream and chocolate shavings before serving.
Notes
You certainly want to store this pie in the refrigerator. However, it has a better texture for eating if it has had a chance to sit out for 10-15 minutes. It gives it a softer texture. Yum!Ideally you want to make this pie a day ahead of time. That gives any graininess in the filling a chance to dissolve and get smoother. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs or pasteurize your own eggs.Do not use margarine or tubs of butter. You need to use real stick butter in this recipe.