French Silk Pie

With a creamy and decadent chocolate filling, this French Silk Pie is topped with a homemade whipped topping and chocolate shavings.

INGREDIENTS

FRENCH SILK PIE

• 4.4 ounces dark chocolate, melted and cooled
• 1 cup (2 sticks or 226g) butter room temperature
• 1 1/2 cups (300g) granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 4 large eggs, room temperature
• 1/4 cup chocolate shavings
• 1 uncooked pie crust

WHIPPED TOPPING

• 1 cup (238g) heavy whipping cream
• 1/4 cup (31g) confectioners sugar

INSTRUCTIONS

PIE CRUST

1. Preheat the oven to 450°F.
2. Place the room-temperature, uncooked pie crust in a 9-inch pie pan.
3. Cinch the edge of the pie crust to make your desired shape.
4. With a fork, prick the pie crust throughout the bottom and sides.
5. Bake for about 12 minutes, letting it cool before filling.

FRENCH SILK FILLING

1. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
3. With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
4. Add vanilla and cocoa powder. Mix for about 30 seconds.
5. Add in 4 eggs and turn the mixer on high for 10 minutes. The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)

WHIPPED TOPPING

1. In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
2. Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)

ASSEMBLING

1. When the pie crust is cooled to room temperature, pour the French silk topping over the top. Smooth out the filling.
2. Spread the whipped topping over the top of the filling, smoothing it out.
3. Top with chocolate shavings and refrigerate the pie for at least 4 hours, overnight if possible.