I sort of made this by default on Easter, and we ended up loving it! I had wanted to try this Pioneer Woman recipe for a LONG time, and when one of my peach pies didn't turn out, I had a baked pie shell with nothing to put in it.....
The filling is supposed to be a little less dense and a little more whipped creamy and light than mine turned out-- I believe it is because I used a special spatula/paddle attachment that I have for my Kitchen Aid for part of the egg beating time. So, whatever you do, USE THE WHISK attachment, and it should turn out beautifully!
Chocolate Silk Pie
-The Pioneer Woman-
4 oz. unsweetened baking chocolate
1 c. butter, softened
1 ½ c. Sugar
1 tsp. vanilla
4 FRESH eggs
1 baked pie shell (I usually use the Pillsbury one in the red box-- Don't judge me!)
In small microwave safe bowl melt 4 oz. of unsweetened baking chocolate until melty (about 45 seconds on high). Set in the fridge to cool.
In a large bowl with an electric mixer beat 1 cup butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (with a Kitchen Aid mixer, you will be using the whisk attachment).
Turn the mixer to a medium-high speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition (don't skimp on the beating time!). Once the pie filling is well mixed, pour it into the baked pie shell. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Top with fresh whipped cream and garnish each slice with chocolate curls.
For Chocolate Curls: Combine 3 oz. semi sweet chocolate chips with a tablespoon of shortening. Melt in microwave for 30-45 seconds and stir to combine. When smooth, spread onto a cookie sheet with spatula. Make sure it's VERY thin. Place cookie sheet in the freezer for 2-3 minutes, or until barely hardened. Remove from freezer, and with a sharp-edged metal spatula, make long, scraping motions, until chocolate creates curls.