French Silk Pie

PREHEAT the oven to 400°.

ROLL the premade pie dough onto a clean surface dusted with flour until it expands by an additional 1/3 size.

FORM the dough to a Reynolds^® Bakeware Non-Stick Pie Pan and fold in the dough around the outside and flute.

DOCK the dough using a fork and place a 1” foot sheet of Reynolds Wrap^® down into the bottom of the dough and to cover it.

BAKE in the oven at 400° for 6 minutes or until lightly browned and then cool to room temperature.

WHIP 1 cup of heavy whipping cream in a standing mixer with the whisk attachment on high speed until stiff peaks are formed and then immediately cool.

WHISK together the eggs and sugar over low heat until it reaches 160° and set aside.

WHIP 1 cup of unsalted butter in a standing mixer with the paddle attachment on high speed until it is light and fluffy, about 6 minutes.

POUR in the egg and sugar mixture along with the melted chocolate and whip on high speed for 5 minutes until it becomes fluffy.

FOLD in the 1 cup of cooled whipped cream and transfer the batter to the pre-cooked pie dough and cool completely in the refrigerator for at least 2 hours.

FINISH the pie by adding on the 2 cups of sweet cream and optional chocolate shavings garnish.

REFRIGERATE before serving.