French Silk Pie

In a saucepan, bring 1 cup cream to boil. Pour over chocolate chips and whisk gently until smooth and glossy. Set aside to cool.

Meanwhile, whip 1 cup cream, powdered sugar, vanilla and kosher salt on high speed until stiff peaks form. Set aside.

Whip remaining 1 cup cream on high speed until stiff peaks form. Add cooled chocolate mixture to unsweetened cream and whip until fully combined.

Fill pie crust with the chocolate cream, then top with sweetened white cream. You can pipe the white cream if you prefer for a prettier pie. Top with chocolate chavings.

This pie stores nicely in the refrigerator or freezer, which makes it a perfect make-ahead dessert.