French silk pie

1. Preheat oven to 400.

2. Pierce thawed pie crust all over with a fork to prevent bubbling up and bake for 11-13 minutes. Allow to cool.

3. Melt chocolate in a metal bowl over a pot of boiling water. Do not let the chocolate seize up.

4. In an electric mixer, cream butter and sugar together at medium speed until fluffy and no longer grainy, scrape down bowl several times throughout.

5. Slowly add melted chocolate at low to medium speed until all incorporated, scraping down the bowl again.

6. On medium speed, add eggs one at a time, beating each one before the next is added. Scrape bowl.

7. Add all but 1/2 tsp of vanilla and mix one more time.

8. Spread into cooled crust, smoothing out the top as much as possible.

9. In clean mixer bowl, beat cream until it sets up into soft whipped cream. Add the powdered sugar and remaining vanilla and beat until fluffy and stiff. Spread over top of pie, sealing to edges of crust. Top with chocolate curls, which can be made by using a peeler on the edge of a chocolate bar that's been in the fridge to keep it hard. Try to handle through the wrapper so not to melt the chocolate while peeling.