French Silk Pie Recipe Without Raw Eggs - Cooked Eggs

Instructions:

1. Pulse flour, salt, and cold cubed butter in a processor until it looks like coarse crumbs. Add ice water 1 tbsp at a time until the dough just holds together when pinched. Roll out the dough, fit it into a 9 inch pie plate, and prick the bottom with a fork. Bake at 400°F for 15 minutes until golden brown and fragrant. Note: Let it cool completely before filling or the chocolate will melt.
2. In a small saucepan, whisk the eggs and granulated sugar over low heat. Whisk constantly for about 8-10 mins until the mixture reaches 160°F on a digital thermometer.
3. Transfer the warm egg mixture to a stand mixer. Whisk on high speed for 5-8 minutes until the bowl feels cool and the mixture is pale and fluffy.
4. Pour in the cooled melted chocolate and vanilla extract. Mix until the color is uniform and glossy.
5. Add the softened butter one tablespoon at a time. Beat on medium high for 2 minutes until the filling is thick and resembles a heavy frosting.
6. Gently fold in the 0.66 cup of whipped heavy cream into the chocolate mixture until no white streaks remain. Spread the filling into the cooled crust.
7. Chill in the refrigerator for at least 3 hours until the center feels firm and set.
8. Whip the remaining 1 cup of cream with powdered sugar and vanilla paste. Pile it high on the pie until it looks like a soft, white cloud.