Pie Crust:

Cup of Yum
1. Preheat oven to 375 degrees and line a deep dish 9" pie plate with your pie crust.
2. Line with parchment paper and add beans or pie weights to hold crust in place.
3. Bake for 18-20 minutes until golden brown.
4. Let cool.

French Silk Filling:

1. In a large saucepan add eggs and sugar on medium low heat, whisking constantly until it reaches 160 degrees (this is a safe zone for egg safety). Remove the pan from the heat.
2. Add in the chocolate, cover for 5 minutes, then whisk vigorously until chocolate is melted. If necessary turn heat on low just long enough to melt the chocolate the rest of the way, but no longer. The heat of the eggs should melt the chocolate if you leave it covered.
3. Whisk in the vanilla extract.
4. To your stand mixer add the heavy cream and beat on high speed until it reaches stiff peaks.
5. Remove and set aside whipped cream to a large mixing bowl.
6. Add the butter to your stand mixer and cream for 4 minutes on high speed.
7. Lower the speed to the lowest speed setting add in the chocolate mixture in a very thin stream.
8. Beat again for 1 minute until light and fluffy.
9. Remove beater, fold in half the whipped cream until well mixed.
10. Fold in the remaining whipped cream carefully until just combined.
11. Pour mixture into the pie crust and spread evenly, then cover with plastic wrap.
12. Chill for four hours before topping with whipped cream.

Whipped Cream Topping:

1. To your stand mixer add the heavy cream and powdered sugar and beat on high speed until it reaches stiff peaks.
2. Top with whipped cream, leaving a 1" border of the filling showing and shaved chocolate.