French Silk Pie

1. Stage

Preheat the oven to 450°. Cut the pie crust in half, repackaging and refrigerating the other half for another use, like one of our quiche recipes. On a lightly floured surface, roll out the remaining half-crust into an 8-inch circle. Transfer it to a 7-inch pie plate, and flute the edge. Editor's Tip: While a fluted edge is the most traditional, here's how to make decorative pie crusts for any sweet or savory pie.

2. Stage

Line the crust with a double layer of heavy-duty foil filled with pie weights or dried beans. Bake for four minutes. Remove the foil, and bake for two minutes longer, until the crust is golden brown. Cool completely on a wire rack. Editor's Tip: Every home baker should learn how to blind bake a pie crust. It comes in handy for everything from custard or no-bake pies to delicious quiche recipes.

3. Stage

In a small saucepan, whisk together the sugar and eggs until well blended. Cook over low heat, stirring constantly, until the mixture reaches 160° on an instant-read thermometer and coats the back of a metal spoon. Remove from heat. Stir the melted chocolate and vanilla into the eggs until smooth. Continue stirring occasionally as the mixture cools to 90°. Editor's Tip: Here's how to melt chocolate to a perfect consistency.

4. Stage

In a bowl, cream the butter for three to four minutes, until pale and fluffy. Add the cooled chocolate mixture, and beat on high speed for five minutes, until light and fluffy. Editor's Tip: A hand mixer or stand mixer with beaters or a paddle attachment makes it easy to cream the butter and whip the eggs. Switch from a paddle to a whisk attachment to form the heavy cream into stiff peaks.

5. Stage

In a separate large bowl, beat the cream until it begins to thicken. Add the confectioners' sugar, and continue to beat until stiff peaks form. Using a flexible spatula, fold the whipped cream slowly and gently into the chocolate mixture until just combined.

6. Stage

Pour the filling into crust, smoothing the surface evenly. Cover the pie with loose-fitting foil, or enclose it in a pie container. Chill in the refrigerator for at least 6 hours before serving. Garnish the pie with additional whipped cream and chocolate curls if desired.