French Silk Pie

• 1 -9 inch prepared graham cracker pie crust
• 8 ounces lindt milk chocolate bars, melted and slightly cooled
• 1 cup butter, soften (room temperature)
• 34 cup sugar
• 6 eggs (room temperature)
• 1 cup heavy whipping cream
• 18 cup sugar
• 1 teaspoon vanilla bean extract
• 14 cup hershey's chocolate syrup

1. Using Stand Mixer
2. Cream together 1 cup butter and 3/4 cup sugar until mixture is fluffy - about 3 minutes.
3. Add 8 oz.
4. of melted chocolate and beat well for 2 minutes.
5. Add one egg at a time and beat on high speed for a minimum of 1 minute after adding each egg.
6. Once all the eggs have been beaten into the chocolate mixture continue to beat on high speed for 5 minutes.
7. Pour pie filling into the pie crust and mound the filling towards the center of the pie and smooth out towards edges of the pie crust.
8. Cover lightly with clear plastic wrap and refrigerate for at least 4 hours or overnight.
9. Whipped Topping:.
10. In chilled mixing bowl add 1 cup heavy whipping cream and beat on high until stiff peaks form, add sugar and beat until well combined.
11. Remove pie from refrigerator and slice.
12. Drizzle a small amount of Hershey's chocolate syrup onto a dessert plate, place the pie slice on the plate and add a large spoonful of whipped cream on top of the pie.
13. Serve immediately.
14. Keep Pie chilled in refrigerator.

graham cracker pie crust, lindt milk, butter, sugar, eggs, heavy whipping cream, sugar, vanilla bean, chocolate syrup

Taken from www.food.com/recipe/french-silk-pie-442604 (may not work)