French Silk Pie 🍫🥧✨

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👨‍🍳 Instructions:

1. Blind bake the crust

  • Preheat oven to 450°F (230°C).
  • Roll out crust, place in pie plate, flute edges.
  • Line with foil and pie weights. Bake 4 minutes, remove foil, bake 2 more minutes. Cool completely.

2. Make the filling

  • In a saucepan, whisk sugar and eggs. Cook over low heat until mixture reaches 160°F and coats a spoon.
  • Stir in melted chocolate and vanilla. Cool to 90°F.
  • Beat butter until fluffy, then add cooled chocolate mixture. Beat 5 minutes until light.

3. Whip the cream

  • Beat cream until thickened. Add confectioners’ sugar and beat to stiff peaks.
  • Fold into chocolate mixture gently.

4. Assemble and chill

  • Pour filling into cooled crust.
  • Cover and chill at least 6 hours.
  • Garnish with whipped cream and chocolate curls.

🌟 Tips:

  • Use pasteurized eggs or cook to 160°F for safety.
  • Swap crust for Oreo or graham cracker base for a twist.
  • Add espresso powder for mocha depth.
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