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French Silk Pie

This is a beloved recipe from Rosemary Esler. It is so light and creamy. I have yet to meet someone who does not love this pie,
Prep Time30 minutes
Cook Time15 minutes
Chill time8 hours
Course: Dessert
Servings: 7 slices

Ingredients

  • 1-6 ounce deep dish pie shell, baked and cooled
  • 1 cup unsalted buttered, softened
  • 1 1/2 cup granulated sugar
  • 2 ounces unsweetened chocolate
  • 2 teaspoons vanilla
  • 4 large eggs
  • 8 ounces heavy whipping cream
  • 1 tablespoon powdered sugar

Instructions

  • Deep dish pie shell, baked and cooled
  • Melt the chocolate and set aside to cool completely
  • Beat sugar and butter on medium high until light and fluffy, about 7 minutes.
  • Add cooled chocolate and vanilla and mix.
  • Add eggs 1 at a time beating for 3 minutes with each addition.
  • Pour filling into cooled pie shell and chill while you make the whipping cream.
  • Whip the heavy whipping cream and powdered sugar until light and fluffy. Spread on top of the chocolate filling and chill overnight if possible. Garnish with shaved chocolate if desired.