French Silk Pie

Ingredients:

1 Baked Pie Shell

½ C. Sugar

2 Eggs

1 ½ C. Semi Sweet Chocolate Chips

1 tsp Vanilla

1 C. Heavy Whipping Cream

Topping:

Chocolate curls or shavings – run a potato peeler over the side of a room temperature plain chocolate candy bar!

2 C. Heavy Whipping Cream whipped with 2 TBSP Powdered Sugar

Instructions:

Combine sugar and eggs in a saucepan over medium heat until liquified and smooth. Continue stirring until they thicken up and reach 160 degrees. 

Remove the whole pan from the heat and stir in chocolate and vanilla. It will take a few minutes for all of the chocolate to melt into velvety goodness. 

Let cool all the way while you beat the whipping cream. I do this separately from the topping cream cause it’s easier to keep track of. Fold the whipping cream into the chocolate mixture and pour into prepared crust. 

Refrigerate one hour.

Now beat the cream for the topping with powdered sugar. Cover and refrigerate until pie is set and ready for topping. Put chocolate curls and/or shavings on top to make it look pretty. 

(the difference between a shaving and a curl seems to be how cold the chocolate bar you’re using is. The softer the more curly, the colder the shavier. 

Serve right away or keep in the fridge up to 3 days. 

Pshaw, it’ll be gone way before then!