French Silk Pie
1 pie crust, cooked and cooled
4 oz bittersweet chocolate
1 tsp pure vanilla extract
1 c cold heavy cream
1 1/2 sticks (room temperature) unsalted butter
1 c sugar
3 large eggs
Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form about 2-3 minutes. Cover and refrigerate until needed.
Beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter/sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with a spatula. Refrigerate overnight. Serve with freshly whipped creme.
original recipe post and photo via The Kitchn