This pie isn’t quite as good as the French Silk pie I used to love at Baker’s Square, but it’s pretty darn close. How much whipped cream you use is up to you. I consider it to be an ingredient, so I put a thick layer over the whole pie. If you want it as just a garnish, feel free to use less!
- 1 8-inch pie crust, baked and cooled
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
- 2 squares, 1 oz. each, unsweetened baking chocolate
- 1 tsp. vanilla extract
- 2 eggs
- Fresh whipped cream
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light-colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. The filling should be a light, fluffy brown at this point. Spoon the chocolate filling into a cooled, baked pie shell. Top with desired amount of whipped cream.
Refrigerate at least 2 hours before serving.