French Silk Pie

This is the pie my youngest daughter (and come to think of it, quite often my oldest daughter) ask for as their "Birthday Pie" most of the time.

It's taken me a while to perfect it, I have tried SO MANY recipes and just never really liked all of the components.  This fall I perfected it.

Josie had it as her birthday pie, 

and then I took orders for it at Thanksgiving.

The people that ordered it texted me and said they had eaten some or all of the pie before Thanksgiving.

Talk about a complement!

Mile High Pie!

French Silk Pie

Crust:

1/2 package of Oreos (not double stuffed) crushed in food processor

2 Tablespoons butter, melted

1 teaspoon vanilla

Filling:

1 1/2 sticks salted butter, room temperature

1 cup granulated sugar

3 ounces unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 eggs

Whipped topping:

2 cups heavy whipping cream

1 teaspoon vanilla 

2 Tablespoons of powdered sugar

chocolate curls or shavings for serving

Preheat oven to 300 degrees.

Crush cookies and in a bowl, pour in vanilla and melted butter.  Mix with a fork until moist.

Press into bottom and sides of a 9" deep dish pie pan.

Bake for 10 minutes and set aside to cool.

In the bowl of your electric mixer, cream together your butter and sugar until light and fluffy, about 2 minutes or so.  While machine is running add your vanilla and melted chocolate.

Add eggs, one at a time, beating after each addition on medium speed for 5 minutes.

(15 minutes total)

Pour filling into cooled crust, cover with plastic wrap, and place in the refrigerator for at least 4 hours or overnight.

In your mixer with the whisk attachment, pour cream, powdered sugar and vanilla.

Whip until cream is stiff.

Top your filling with cream, and add shaved or curled chocolate to top for serving.