French Silk Pie

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour 1.5 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar into a 9-inch pie dish and stir until the mixture looks like wet sand.

Step 3

Press the mixture firmly across the bottom and up the sides of the dish using the bottom of a measuring cup.

Step 4

Slide the pie dish into the oven and bake for 8 minutes until the crust edges turn light golden brown, then remove and set aside to cool.

Step 5

Chop 8 ounces of semi-sweet chocolate into pieces the size of small grapes using a sharp knife and cutting board.

Step 6

Place 4 tablespoons of butter and the chopped chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until fully melted and smooth, about 90 seconds total.

Step 7

Remove the bowl from the microwave and set it aside to cool for 5 minutes until it feels warm (not hot) when you touch the outside of the bowl.

Step 8

Crack 3 eggs into a medium bowl and pour in 0.25 cup sugar and 1 teaspoon vanilla extract.

Step 9

Using an electric mixer on medium-high speed, beat the egg mixture for 5 minutes until it becomes pale, fluffy, and doubles in volume (about the texture of thick whipped cream).

Step 10

Pour the cooled chocolate mixture into the egg mixture, then use a rubber spatula to lift the batter from the bottom of the bowl up and over the chocolate layer; rotate the bowl and repeat until no brown streaks remain, about 1 minute.

Step 11

Pour the chocolate filling into the cooled crust, spreading it smooth with a spatula so it reaches the edges.

Step 12

Slide the pie into the refrigerator and chill for at least 30 minutes until the filling is firm but still soft to the touch (not hard).

Step 13

Pour 1 cup heavy whipping cream into a chilled bowl (place the bowl in the freezer for 5 minutes if you haven't already) and beat with an electric mixer on medium-high speed for 2 to 3 minutes until soft peaks form (the whipped cream should hold a shape but tips should flop over).

Step 14

Spread or dollop the whipped cream in a thick layer across the top of the pie, covering the chocolate surface.

Step 15

Slice the pie into 8 equal wedges using a sharp knife dipped in hot water and wiped clean between each cut for clean edges, then transfer each slice to a plate with a pie server.