French Silk Pie

I love chocolate. I especially love creamy rich chocolate. This French Silk Pie recipe I found on Pinterest is to die for. The espresso powder just intensifies the chocolate flavor unbelievably. I didn't even share this dessert with my coworkers! It was that good. I used my own Pie Crust recipe rather than using a store bought crust, and it's worth the little bit of extra work.

4 oz. bittersweet or semisweet chocolate
1 cup (2 sticks) salted butter, softened
1 1/2 cups granulated ugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 tsp espresso powder
1 fully pre-baked 9-inch pie shell (homemade or store-bought)
3 cups whipped cream
1 chocolate bar, roughly chopped or shaved or melted into chocolate curls

Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.

In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture.

 

Beat the mixture on medium-low speed until thoroughly combined. Add vanilla and beat until combined.

Switch to the whisk attachment. Add one egg, and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. (20 minutes total.) Take the time to do this right. This will give this French Silk Pie its silky fluffy texture.

Pour the filling into a baked pie shell in a pie plate, and use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.

Top with desired amount of whipped cream, then garnish with chocolate shavings or curls. I took the cheat here and topped mine with whipped cream and a drizzle of chocolate syrup. It. Was. Good!