I had a craving for French silk chocolate pie, so I decided to come up with a recipe for one.It’s so rich—so creamy, and at the same time super-light and fluffy.
Place the crust in a pie plate and poke holes with a fork all across the bottom. Line the crust with foil or parchment paper then add pastry weights and bake in a 400 F oven for about 10 minutes. Remove the paper and pastry weights and return to the oven for another 5 minutes, or until the crust is browned - then remove it allow the crust to cool.
Melt the chocolate chips. You can melt it in a double boiler or the microwave.
Whisk eggs and sugar together in a heatproof bowl. Place over a pot of simmering water on medium heat. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify.
Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
In a separate bowl, beat the whipping cream until it thickens, then add the powdered sugar and beat until stiff peaks form. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8
Using a hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds.
Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.
With a rubber spatula, fold in the whipped cream until combined.
Then pour this into the cooled pie crust.
Allow the pie to cool completely in the fridge (about 2 hours) before topping with whipped cream and serving