I’ve been on a pie kick lately. The other night I made a caramel apple crumb pie, but today I was craving chocolate. So, what’s a girl to do but make a chocolate cream pie.

I love French silk chocolate pie, but those recipes usually use a bittersweet or semisweet chocolate in the filling. I had German chocolate on hand, so that’s what I used. It doesn’t matter to me (or my sons) as long as it’s chocolate!

German Chocolate Silk Pie

1 prebaked 9-inch pie shell

4 ounces German chocolate

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

1 teaspoon good vanilla

4 eggs, at room temperature

3 cups whipped cream

1 chocolate bar (good quality), roughly chopped or shaved

Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside, and let cool for about 10 minutes until it is room temperature.

In a large mixing bowl, cream together the butter and the sugar on medium-high speed until fluffy, about 1 to 2 minutes. Add the cooled melted chocolate to the butter/sugar mixture. Beat the mixture on medium-low speed until completely combined. Add the vanilla, and mix until combined.

Switch to the whisk attachment of the mixer. Add one egg, and beat for 5 minutes on medium speed. Repeat with the remaining eggs, beating the mixture for 5 minutes after the addition of each egg. Pour the filling into a baked pie shell, using a spatula to evenly spread out the filling. Refrigerate for at least 2 hours, or until chilled before serving.

Top with whipped cream, and garnish with chocolate shavings.

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