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.%20%20I%20have%20yet%20to%20master%20pie%20crust,%20so%20I%20use%20a%20premade%20dough.%20%20Then%20your%20mixer%20does%20all%20the%20work.%20%20My%20brother,%20who%20actually%20went%20to%20culinary%20school,%20was%20even%20impressed.%20%20He%20had%20no%20idea%20how%20I%20got%20it%20so%20thick.%20%20You%20have%20to%20love%20it%20when%20you%20can%20impress%20your%20brother!%20%20FYI%20%E2%80%93%20the%20eggs%20in%20this%20recipe%20do%20not%20get%20cooked,%20so%20I%20recommend%20you%20get%20pasteurized%20eggs,%20so%20there%20are%20no%20worries%20about%20raw%20eggs.%3C/p%3E%3Cp%3EFrench%20Silk%20Pie%3C/p%3E%3Cp%3EServes:%2010%3C/p%3E%3Cp%3EPreheat%20oven%20to%20450%20degrees.%20Press%20pie%20crust%20into%20a%209%20inch%20pie%20plate.%20Prick%20the%20bottom%20and%20sides%20with%20a%20fork.%20Bake%20for%209-11%20minutes,%20until%20golden%20brown.%20Let%20cool%20completely.%3C/p%3E%3Cp%3EIn%20a%20stand%20mixer%20beat%20butter%20for%202%20minutes,%20until%20fluffy.%20Gradually%20add%20the%20sugar,%20continuing%20to%20beat%20until%20light%20and%20fluffy.%20Mix%20in%20cooled%20chocolate%20and%20vanilla.%3C/p%3E%3Cp%3EAdd%20the%20eggs%201%20at%20a%20time.%20Beat%20on%20medium-high%20for%202%20minutes%20after%20each%20addition.%20It%20should%20be%20light%20and%20fluffy%20when%20you%20are%20done.%3C/p%3E%3Cp%3EPour%20chocolate%20mixture%20into%20cooled%20pie%20shell.%20Place%20in%20fridge%20while%20you%20prepare%20the%20whipped%20cream.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20beat%20heavy%20cream%20until%20soft%20peaks%20begin%20to%20form.%20Add%20powdered%20sugar%20and%20vanilla.%20Beat%20until%20stiff%20peaks.%20Spread%20whipped%20cream%20over%20chocolate%20layer.%20Garnish%20with%20shaved%20chocolate.%3C/p%3E%3Cp%3ELet%20sit%20in%20the%20fridge%20for%202%20hours%20before%20serving.%3C/p%3E%3Cp%3E3.2.1336%3C/p%3E){kind=link}