Chocolate Silk Pie

Using a stand mixer is recommended.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (9 inch)  graham cracker crust

• Filling

• 3  ounces  unsweetened chocolate, coarsely chopped
• 3⁄4 cup unsalted butter, softened
• 1 1⁄4 cups sugar
• 3  large eggs
• 2  teaspoons vanilla extract

• Garnish

•  whipped cream

Directions

1. Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.
2. Add chocolate to the top of a double boiler set over barely simmering water.
3. Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.
4. Using an electric mixer, beat the butter in a big bowl until creamy.
5. Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.
6. Scrape the melted chocolate into the butter mixture; beat for 30 seconds.
7. Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.
8. The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.
9. Scrape filling into the chilled pie shell and smooth the top with a spoon.
10. Cover with loosely tented foil; refrigerate at least 3 hours or overnight.
11. Serve with a dollop of whipped cream.