This pie is almost as good as the French Silk pie I used to love at Baker’s Square, although it is missing the chocolate curls because I don’t have the patience to make them. You will need to set aside a good 35-40 minutes just for beating the ingredients. How much whipped cream you use is up to you. I consider it to be an ingredient, so I put a thick layer over the whole pie. If you want it as just a garnish, feel free to use less!
- 1 8-inch pie crust, baked and cooled
- 1 cup butter, room temperature
- 1 1/2 cups white sugar
- 2 1 oz. squares unsweetened baking chocolate, melted and cooled
- 2 tsp. vanilla extract
- 4 eggs
- Fresh whipped cream
Beat butter and sugar until sugar is no longer grainy, 20-25 minutes at medium-high speed with an electric mixer. (Yes, that’s correct…20-25 minutes…that’s necessary for the “silk” texture.) Stir in the melted chocolate and vanilla extract. Add the eggs, two at a time, beating 5 minutes on medium speed after each addition. The filling should be a light, fluffy brown at this point. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours…overnight is best. Top with whipped cream before serving.