I’ve been wanting to make this French chocolate silk pie after I came across with the name. All French and silky? It must be something! And chocolate? I knew I had to make this! The only concern was that most of the recipes contain raw eggs. And it kind of freaks me out. Not that we have any problem with raw eggs, but when you have young kids in the house, you have to be a little cautious.

I thought about omitting the eggs to avoid all the troubles. But I also figured that the eggs give the essence of the pie filling – silky, creamy and decadent. Of course plus all the butter and whipped cream. Yes, High Cholesterol Alert! But it’s been how many days in 2015? Just a week or so. That means all the fitness and healthy resolutions can totally wait!

So I decided to cook the eggs and sugar over a water bath, just to kill off the bacteria, or just to make myself feel better eating the pie. Because the pie is all about enjoyment, excitement, luxury and satisfaction. This pie is good for any occasions. I am even thinking to make small pies or tartlets for Valentine’s Days.

Ingredients (9-inch pie):
Crust
2 1/2 cups Oreo cookie crumbs
1 stick unsalted butter, melted
Filling
1/2 cup granulated sugar
2 large eggs, lightly beaten
70 grams dark chocolate, melted
1 stick unsalted butter, softened
1 1/2 cups whipping cream
2 teaspoons vanilla extract
1 tablespoon shaved dark chocolate

Directions:
Preheat oven to 350F. Grease a 9-inch tart pan or springform pan.
To prepare crust, mix Oreo cookies crumbs and melted butter in a small bowl, until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and sides of the pan.
Bake for 10 minutes. Let cool completely on a wire rack.
To prepare filling, cook sugar and eggs in a medium heat-proof bowl set over a pot of barely simmering water, keep whisking until thick enough to coat the back of a spoon, about 5 minutes.
Stir the melted chocolate into the mixture until smooth. Remove from heat and set aside until completely cooled.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the cooled chocolate mixture and continue beating until fully combined.
In another bowl, beat the cream and vanilla until it holds firm peaks. Reserve about half cup for garnish. Gently fold the remaining whipped cream into the chocolate mixture until incorporated and the mixture is light and fluffy.
Pour the mixture in the crust. Smooth the top with a spatula.
Refrigerate the pies until set, at least 4 hours.
Remove pie from pan, top with the reserved whipped cream and shaved chocolate. Serve.