French Silk Chocolate Pie

Crust
1 Cup flour
pinch salt
1 stick unsalted butter cut into small pieces

process until small pieces, add water while processing until it comes together

refrigerate

roll out, prick sides and bottom, refrigerate again

Double piece of foil, fit in crust, fill with dry beans. Put on cookie sheet in oven. Bake 400 for 10 minutes. Take out, take foil and beans out, put back in oven for 10 minutes or golden brown.

Cool

For The Filling
* 1 stick salted butter, room temperature
* 4 oz cream cheese, room temperature
* 1 cup granulated sugar
* 3 ounces unsweetened chocolate, melted and cooled
* 1 1/2 teaspoons pure vanilla extract
* 3 large eggs
* Whipped cream, for serving


Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.