French Silk Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F

Step 2

Pulse the wafers on low in a food processor until they are the consistency of sand

Step 3

Add the sugar and melted butter and mix well.

Step 4

Press the mixture into the bottom and up the sides of a 9-inch pie pan

Step 5

Bake 8 minutes

Step 6

Let cool 20 minutes before filling

Step 7

In a small saucepan. whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat.

Step 8

Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

Step 9

In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and flufty, about 5 minutes.

Step 10

In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stift peaks form.

Step 11

Fold into the chocolate mixture

Step 12

Pour into the prebaked pie crust or tart shell. Retrigerate until well chilled at least 4 hours or up to overnight

Step 13

Garnish with whipped cream and shaved chocolate, if desired.

Step 14

In a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and vanilla. Start on low speed, then slowly turn the mixer up to high speed and continue mixing on high for 2 to 3 minutes until fluffy and the cream holds a soft peak when you pull the whisk out of the bowl.