French Silk Pie

Make sure pie dough is prepared before beginning. Make pie dough the night before as it needs to chill for at least 2 hours before rolling out and blind baking.

Roll out the chilled pie dough on a floured work surface into a 12-inch diameter circle. Place it into a 9-inch pie dish, tuck it in, and crimp the edges. Chill the dough for at least 30 minutes.

Preheat oven to 375°F (191°C).

Blind bake the crust by lining it with parchment paper and filling with pie weights. Bake until edges start to brown, about 15–16 minutes. Remove weights and parchment, prick holes, brush edges with egg wash, and return to oven for 14–15 minutes till browned.

Whip the heavy cream until stiff peaks form and refrigerate.

Melt the chocolate in a double boiler or microwave in increments until smooth. Set aside.

Cook eggs and sugar in a heatproof bowl over simmering water to 160°F (71°C), whisk constantly. Let cool for 10 minutes then stir in melted chocolate. Cool for another 10 minutes.

Beat butter until creamy, add vanilla, then mix in chocolate/egg mixture until smooth. Fold in whipped cream.

Spread filling into cooled pie crust, cover, and refrigerate for 4-6 hours or overnight.

Whip cream, sugar, and vanilla for topping until medium peaks form. Spread or pipe on top of pie.

Garnish with chocolate curls if desired. Serve or chill until serving.

Store leftovers in the refrigerator for up to 5 days.