Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. About 10-14 minutes.
Mix in the melted (slightly cooled) chocolate and the vanilla. Mix for 30 seconds. Add the eggs, 1 at a time. Beat on medium speed for 5 minutes after each addition. Scrape down the sides of the bowl as necessary. you want to make sure there are no grains of sugar.
Gently place the chocolate mixture into your pie crust. Chill for 2 hours, or until set.
Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using teh whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.
You can use a traditional pie crust (this is my all butter pie crust) for this recipe if you'd like, but I love it with a homemade graham cracker pie crust. Make sure you mix the ingredients for the full length of time noted! Use room temperature eggs (will incorporate with the other ingredients more readily). Use clean, pasteurized eggs.Note: As a word of caution, yes, this French Silk Pie contains raw eggs. Raw eggs always pose the risk for salmonella. With that being said, make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. People who are at higher risk for getting salmonella are pregnant people, older folks, people with a compromised immune system, and young children. But with that said, I've never had an issue with this.Recipe source: adapted from food.com