Super simple, not very many ingredients, but dang. This is one smooth, chocolatey delight.

Ingredients:

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 4 tablespoons cocoa powder
• 3 teaspoons vanilla, divided
• 4 eggs, room temperature
• 1 prebaked pie crust, cooled to room temperature (for homemade, try this crust, or this gluten-free one, which is the one shown here)
• 1 cup heavy cream
• 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla.

Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition.

20 minutes of adding eggs!

Turn out into the crust and refrigerate until set. Mine was firm enough to top within half an hour.

While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling.

You can chill the pie further, or eat right away.

Very, very yum.

French Silk Pie

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 4 tablespoons cocoa powder
• 3 teaspoons vanilla, divided
• 4 eggs, room temperature
• 1 prebaked pie crust, cooled to room temperature
• 1 cup heavy cream
• 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla. Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition. Turn mixture out into the prepared crust and refrigerate until set.

While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling, then serve, or store in the refrigerator until ready to eat.