French Silk Pie

 

 Joanna Gaines' French Silk Pie from Magnolia Table Volume 2

I double or x 4 this recipe and always buy the chocolate premade pie crusts for ease... You can choose 9'' prepaked pie crust but I prefer choc. crust.

INGREDIENTS

⅔ cup granulated sugar

2 large eggs

2 ounces unsweetened chocolate, chopped

1 teaspoon pure vanilla extract

⅓ cup (⅔ stick) unsalted butter, at room temperature

⅔ cup heavy cream

¼ cup powdered sugar

1 pre-baked 9-inch pie crust or tart shell

Whipped cream and shaved dark chocolate, for garnish

INSTRUCTIONS

1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly until the mixture reaches 160ºF and coats the back of a metal spoon (neat trick, you will see the consistency of this as you make more often) . Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 5 minutes. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.

4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

5. Garnish with whipped cream and shaved chocolate, if desired.

7. Store covered in the refrigerator for 4 to 5 days.  Ours is always eaten the day of so make more than you plan on...