French Silk Pie

Bring together all the ingredients for a pie crust. Use a pastry cutter, a fork, or your hands to better blend the flour and butter. Don't over knead. Once it comes together, wrap it up in Saran wrap and chill it for 30 minutes.

After 30 minutes, roll out the dough and place in on your pan. Crimp the edges and poke holes in the bottom with a fork before lining the dough with aluminium foil and place weights on top. You can use dry rice or dry beans. I used about a cup of old pennies. Bake it at 375 F for about 20 minutes or till you the edges start becoming a bit golden.

Remove the foil and bake it for another 15-20 minutes or until the crust becomes golden all over.

Melt the chocolate over a double-broiler or in a microwave over 15 second bursts. Set it aside and let it cool.

In the meantime, cream the butter and sugar together until it becomes light and fluffy. Add the salt, vanilla extract, and melted chocolate.

Once it we well mixed, add one egg and mix on medium speed for 5 minutes. Repeat this process with the rest of the eggs.

Fill the cooled pie with the chocolate mousse and allow it in the set in the fridge.

Place your whipping bowl in the freezer for 5 minutes before starting. Whip the cold heavy cream at high speed until it thickens a bit. Add the confectioner's sugar and vanilla extract. Continue whipping until it forms stiff peaks.

Pipe the whipped cream and garnish with some chocolate shards or curls.