French Silk Chocolate Pie

Note for those with sensitivities: this recipe includes raw eggs.

Preheat the oven to 400 F.

In a high speed blender or food processor, process the flour, sugar, hazelnuts and salt until all are well combined and there are no clumps. Transfer to a bowl and mix in the melted butter until incorporated. Press mixture into a greased 9″ pie dish and bake for about 13 minutes or until golden brown.

Remove crust from the oven and let it cool completely.

Now make the filling! It’s important to use fresh eggs here because they are uncooked, so check the date and if possible, get organic and/or farm fresh (check your local farmer’s market or Whole Foods!).

Bring a small pot of water to a simmer on the stove. Place chocolate in another small(er) pot and place that pot on top of the simmering water to create a double boiler. Melt chocolate over the pot of simmering water (keep heat on low) and then remove the top pot and let the chocolate cool to room temperature.

In a medium sized bowl, cream the butter and sugar until very light and fluffy. Add the vanilla and the cooled melted chocolate and continue to beat until smooth. Now add the eggs, beating well after each addition. After the second egg, beat on HIGH for about 8-10 minutes until light and fluffy.

Pour filling into your cooled pie crust and place in the fridge for 2 hours or overnight to set.

Cover pie with whipped cream and decorate with cocoa, chocolate shavings and chopped hazelnuts.