Prepare the Pastry:

1. Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
2. With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
3. Transfer the dough to a flour-dusted work surface.
4. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer while the oven preheats, at least 15 minutes.
5. Preheat the oven to 375ºF.
6. Once chilled, line the pie dough with a piece of round parchment paper and then add pie weights (dry rice/beans/lentils work great), making sure to push the weights to the edges.
7. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return the now empty pie shell to the oven and bake for an additional 10 minutes, or until the pastry is fully cooked through. Set aside until ready to use.

Make the Chocolate Silk Filling:

1. Before beginning, have all equipment and ingredients ready to go. Once you start this recipe it needs to be completed without stopping in between tasks.
2. Using a whisk or an electric mixer, whip cream until medium stiff peaks. Set aside in the refrigerator until ready to use.
3. Fill a large sturdy pot with a few inches of water and turn on the heat to medium. This is the bottom of your makeshift double boiler.
4. Combine the eggs and sugar in a large metal heat-proof bowl (one that can fit inside the makeshift double boiler without the bottom touching the water). Whisk the eggs and sugar together until fully combined.
5. Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until all the sugar has dissolved and the yellow mixture has lightened in color and has thickened, forming ribbons when the mixture falls off the whisk and into the bowl. It should have reached a temperature of 160°F. It will take anywhere from 10-15 minutes.
6. Remove the mixture from the heat and immediately add in the salt and chopped chocolate. Stir the chocolate in with a rubber spatula until it’s fully melted.
7. Add the pieces of very soft butter, and continue to stir until until the butter is fully combined. The mixture should be very glossy.
8. Fold in ⅓ of the chilled whipped cream into the chocolate to lighten it up. Then, fold in the remaining.
9. Immediately transfer the chocolate filling into the prepared pie crust and smooth over the top. Let set up at room temperature for an hour before chilling in the refrigerator for at least 3 hours or overnight.

Assemble the Pie:

1. Make the whipped cream: To the bowl of an electric mixer fitted with a whisk attachment, add creme fraiche, sugar, and vanilla. Whip on medium speed, scraping down the sides of the bowl until combined. Add heavy cream and whip on medium speed until the cream has reached very soft stiff peaks, about 2 minutes more.
2. Place whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie.
3. Garnish the pie with chocolate shavings or as desired.
4. Serve immediately or keep chilled until ready to serve.