The Best French Silk Pie Ever!

Who doesn't love French Silk Pie?? It's chocolatey, creamy, light as air, and the perfect treat to have for dessert. I'll be honest, I've never made French Silk Pie until today, mostly because I always thought it would labor intensive and complicated to make. Plus, a lot of the recipes require raw eggs. After a little digging, I found a recipe that cooks the eggs with sugar to make a custard base. I was a little skeptical at first because I thought the pie filling would be dense, but I was oh soooooooo wrong! I think this pie is as good, if not better than the stuff you get at bakeries!

French Silk Pie

(Source: Taste of Home)

1 sheet refrigerated pie pastry

2/3 cup sugar

2 eggs

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1/3 cup butter, softened

2/3 cup heavy whipping cream

2 teaspoons confectioners' sugar

Whipped cream and chocolate curls, optional

Pre-bake pie crust on a 7 inch pie plate until golden brown. Cool Completely.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.