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French Silk Pie

Rich and creamy and delicious French Silk Pie. Without raw eggs.

1 cup sugar
3 eggs
3 squares unsweetened baking chocolate, melted and cooled
1 tsp vanilla extract
1/2 cup (1 stick) butter, softened (do not use margarine)
1 cup heavy whipping cream beaten to soft peak stage (can be seen here: )
1 pastry pie crust (can be seen here: )
whipped cream for topping

Prepare your pie crust and blind bake it for 9-10 minutes at 350*. (Be sure to prick the crust to prevent it from rising). Set aside to cool completely.
In a sauce pan, combine sugar and eggs over medium heat and cook until 160*, stirring constantly. Remove from heat and add in cooled melted chocolate and vanilla. Set aside to cool for 1-2 hours.
Put the butter into a large bowl and beat on high speed using an electric mixer until ‘light and fluffy’ (about 2 minutes). Add in cooled chocolate mixture and beat on high speed for 5 minutes, scraping sides of bowl down occasionally. Fold in whipped cream. Pour mixture into your pie crust and refrigerate at least 8 hours to set up. Decorate the top any way you choose using additional whipped cream.

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