Extremely Rich French Silk Pie

1. 1

   Crust:

2. 2

   Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.

3. 3

   Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.

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   Press into a 9-inch pie pan.

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   Bake at 375u00b0F for 8- 10 minutes.

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   Filling:

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   With an electric mixer cream the butter and sugar until you get a light airy texture.

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   (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.

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   If the butter starts to break down and separate, rechill for 5- 15 minutes.

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    Add the cooled chocolate and measured vanilla.

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    One at a time add eggs.

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    With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.

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    Move the mixture into the graham cracker pie crust.

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    Topping:

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    Whip cream until it starts to stiffen.

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    Add the vanilla and sugar and beat until peaks form and hold.

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    Top the pie with the whipped cream.

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    Drizzle the chocolate syrup on top of the pie in a random pattern.

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    Grate the unsweetened chocolate on top of the pie.

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    Finishing:

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    Chill the pie for 3- 24 hours.

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    The toppings can be added after chilling if preferred (chill time is listed as cook time).

* Per serving · 4 servings · Values may vary.