Truffle Hunter Chocolate French Silk Pie

Note for those with sensitivities, this recipe contains raw eggs.

Put the pie crust into a standard size pie tin. Bake your pie crust (according to recipe or package instructions) without the filling in it and be sure you have cooled it completely before filling.

In a mixing bowl, cream the butter and sugar with a hand mixer. Gradually add the cooled, melted chocolate and vanilla and blend together. Add half of the eggs then beat on high speed for 4 minutes, running your spatula around the bowl often to get everything in the middle to blend. After 4 minutes, add the remaining half of the eggs and beat on high for another 5 minutes. Pour the fluffy mixture into the cooked pie shell and refrigerate.

When I serve it I like to whip up some fresh whipping cream to dollop on top. So easy and fabulous. Enjoy!

There is this quaint little restaurant in Gresham, Oregon called The Truffle Hunter. It is in an old 1950’s original built home on one of the main streets in town. A few years ago, The Oregonian newspaper posted the recipe for their French Silk Pie and this recipe is from there.