I had no idea that French Silk pie was so easy to make. I would have made one long before now. This recipe is very simple and decadent. I think it's essential to have a large stand mixer (I use a Cuisinart-my savior!) as you MUST beat on high speed for at least 5 minutes after the addition of each egg. I can't imagine doing this with a hand mixer. I also chose to cream the butter & sugar for 10 minutes prior to the addition of the eggs. Using baker's sugar (easy to find in your grocery store) is also a help as it is more fine than regular sugar. After adding the final egg I continued at high speed for another 10 minutes. The filling was light and fluffy and absolutely delicious, but very,very rich! I only needed a tiny slice..
1 cup butter
1 1/2 cups white sugar
4 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups heavy whipping cream
1/2-3/4 cups powdered sugar
1 (9 inch) pie crust, baked
Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated. Make sure you beat for up to 5 minutes after each egg. The mixture will remain grainy until you thoroughly mix. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated. Mix powdered sugar and whipping cream w/ a hand held mixer for several minutes to make the topping. Adjust to more sugar or whipping cream depending on how sweet you want it.