In the bowl of a stand mixer fitted with a paddle attachment (make sure not to use a whisk attachment), beat together the butter and sugar on medium-high speed until light and fluffy- about 3-4 minutes.
With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
Add eggs one at a time, beating for 5 full minutes in between each addition (20 minutes total) at a medium/high speed (setting 8 on stand mixer). Scrape down the bowl making sure to get the sides and the bottom of the bowl between each egg addition. This is important to make sure all of the sugar is getting fully mixed and your pie will be truly silky. The full mixing time of 20 minutes, 5 minutes for EACH egg, is necessary to get the silky texture and for the pie to set.
Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
To Top
Pour the heavy cream and vanilla in the bowl of a stand mixer fit with the whisk attachment or in a large bowl with a hand mixer. Whip on high speed and slowly stream in the powdered sugar until the whipped cream reaches stiff peaks.
Top the pie with whipped cream and chocolate shavings or curls.
NOTES
Filling recipe adapted from Martha Stewart’s French Silk Pie Recipe
Disclaimer: Consuming raw or under-cooked eggs may increase your risk of food borne illness, especially if you have a medical condition. Use pasteurized eggs to reduce risk.
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