French Silk Pie Recipe

Blind-Bake

Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.

Melt

In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved. Test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).

Whisk

Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.

Incorporate

Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.

Chill

Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.

Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.