French Silk Chocolate Pie

I'm baking again! time for a celebration! Summer has never been the time that I baked. It usually has to be pretty gloomy and cold (obviously when it's warm, I'm outside) and well sorry to break the news to you but it's getting pretty darn cold out there. Now, I'm sure you lovely readers are wondering why didn't she make a pumpkin pie? it's October and Thanksgiving is on Monday and what the heck is French Silk pie?   

Well let me start off will the 101.. + pumpkin recipe out there and not to mention everything else that is pumpkin spiced flavoured... lattes, scones, cupcakes, gelato,... yadda yadda you get the picture. There is only so much pumpkin that is left for me to make at home that isn't a hundred times easier just to buy. So I've left that one to the mass markets and I'll sniff a pumpkin spice candle when i'm in the mood.

lets get the ball rolling, so what is silk pie you ask? well it's pretty much just chocolate pie. But whatever you call it, this French Silk Chocolate Pie is decadent, creamy, silky, and a definite crowd-pleaser. And it is filled with chocolate!

What you need is a simple pie crust, I use a standard recipe like this one. Using a smaller pan to weigh it down and scallop the edges. I bake it at 400 degrees for 12-14 minutes.

See the perfectly golden edge, that is what you want for a tasty crust.

Now the filling recipe:

Ingredients

• 4 ounces, weight Unsweetened Baking Chocolate
• 1 cup Salted Butter, Softened
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 3 whole Eggs

Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the three eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.

Recipe taken and adapted from The Pioneer Woman