Blind-Baking the CrustTransfer your chilled pie dough to a clean, lightly floured surface and use a rolling pin to roll out into a 12” (30cm) circle.

Transfer to a 9” pie plate and fold excess crust underneath to form a smooth edge. Flute or crimp the edges, prick the bottom of the pie all over with a fork, and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat oven to 375F (190C).

Once oven is preheated, remove pie plate from freezer and line with parchment paper or aluminum foil and fill with pie weights (dried beans would also work).

Bake on 375F (190C) for 15 minutes, remove from oven and carefully remove aluminum/parchment and weights (have a heatproof bowl ready to receive these – they’re hot!) and return to 375F (190C) oven to bake for another 15 minutes or until pie crust is beginning to turn golden brown. Allow to cool while you prepare your filling.

French Silk Pie FillingBefore you begin: You will need a double boiler for this recipe or a medium-sized saucepan and a heatproof mixing bowl that can rest on the pot without touching the bottom.

Place chopped chocolate and butter pieces in a microwave-safe bowl and heat in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth. Set aside.

Fill a medium-sized saucepan or bottom of double boiler with about 2” of water and bring the water to a simmer.

Meanwhile, in the bowl you’ll be using over your double boiler/medium saucepan, whisk together eggs, sugar, and salt until well-combined.

Once water is simmering, place bowl with egg mixture over double boiler (make sure it’s not touching the water) and whisk constantly until sugar has dissolved (if you rub a small bit between your fingers, it should feel smooth/without grit) and mixture reaches 160F (71C).

Carefully (beware of the steam that escapes when you lift the bowl, it’s hot!) remove bowl from heat, dry the bottom, and now use an electric mixer to beat until the mixture is lightened in color (pale, almost white) and increased in volume and the ribbon that falls off the beater holds its shape for several seconds before dissolving back into the mixture (this takes me about 10 minutes with a handheld electric mixer).

Briefly stir your bowl of melted chocolate/butter and then pour into the egg mixture and beat until well-incorporated.

Add espresso powder and vanilla extract then increase mixer speed to high and beat for another 30 seconds. Allow mixture to cool to room temperature, stirring occasionally.

Once mixture is cooled, pour heavy cream into a separate mixing bowl and use electric mixer to beat to stiff peaks. Gently (by hand, using a spatula) fold whipped cream into chocolate mixture until completely combined and no streaks remain.

Spread filling into prepared pie crust. Cover with plastic wrap and allow to chill in the refrigerator for at least 6 hours or overnight.

Top with homemade whipped cream (optional, but recommended!) before serving.