This French Silk Pie is the most creamy and smooth chocolate pie you'll ever have, with a traditional pie crust, and a chocolate mousse filling, this pie is the ultimate pie for chocolate lovers.
19 inch pie crust(homemade or store bought)
6ozbittersweet, unsweetened, or semi sweet chocolate
1cupbutter(softened, 2 sticks)
1 1/2 cupsultra fine sugar(regular sugar will most likely cause the pie to be gritty)
4large eggs(eggs will not be cooked so it's best to get fresh pasteurized eggs)
For the Topping:
1 1/2cupsheavy whipping cream(or 8 oz cool whip)
4 TBSpowdered sugar
chocolate curls shavings
Heat the oven to 400 degrees.
Spread your pie crust into a greased 9inch pie pan. Place a piece of parchment paper over the crust and fill it with pie weights, dried beans, or dried rice.
Bake for 15 minutes, or until the edges start to turn golden.
Allow to cool completely.
For the Chocolate Filling:
Melt the chocolate in the microwave in 30 second intervals, till you can stir it smooth. Set aside to cool for 10 minutes.
Cream together the butter and sugar with an electric stand mixer on medium high with a whisk attachment. Whisk for 6 to 7 minutes until the sugar starts to dissolve and the mixture is light and fluffy, and turns white.
Add in the melted chocolate and vanilla extract and mix till totally smooth.
Add in the eggs, one at a time, and beat on medium high for 5 minutes after you add each egg. (So 20 minutes total)
Spread chocolate filling into the prepared pie crust.
Place in the fridge for 3-4 hours, or overnight.
For the Whipped Cream Topping:
Add the heavy whipping cream to a stand mixer, or large bowl with a hand mixer. Whisk with the whisk attachment on high until stiff peaks form.
Add in the powdered sugar and vanilla and mix on high.
Transfer to another bowl and set in the fridge till needed.
Spread whipped topping over the chocolate filling.
Top with chocolate shavings or curls if desired.
Serve cold. Store extra pie covered in the fridge for up to 1 week.
Pie will stay good covered in the fridge for up to 1 week. Pie can be frozen for about 3 months.