A luscious and creamy chocolate silk pie, perfect for any occasion.
Prepare the pie crust by baking it according to the package instructions or using a pre-baked crust.
Blind baking the crust ensures it stays crisp when filled.
Melt the chocolate gently over a double boiler or in the microwave, then let it cool slightly.
Avoid overheating the chocolate to prevent it from seizing.
Cream the butter and sugar together using an electric mixer until the mixture is light and fluffy.
Creaming the butter and sugar properly ensures a smooth filling.
Add the melted chocolate and vanilla extract to the creamed mixture and mix until combined.
Ensure the chocolate is not too hot to avoid melting the butter.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
Using pasteurized eggs is recommended for safety.
Pour the chocolate filling into the prepared pie crust and smooth the top.
Chill the pie for at least 2 hours to set the filling properly.
Top the chilled pie with whipped cream and garnish with grated chocolate before serving.
Use a vegetable peeler to create chocolate curls for an elegant touch.
