Whip the whipping cream, powdered sugar, and vanilla until stiff peaks, set aside in frig.
Thoroughly cream the butter with the sugar.
Melt the chocolate in a glass measuring cup in microwave starting with 1 minute, stir, and return to microwave at 15 second intervals until melted. Be sure to stir each time and stop when just melted, it’s very easy to ruin chocolate in the microwave so go slow and watch carefully.
Blend the melted chocolate and vanilla with the butter and sugar.
Add eggs one at a time, beating 3 minutes after each addition.
Fold ⅓ cup of the whipped cream into the chocolate mixture until blended, assuring to fold to keep the light airy texture.
Pour into cooled pie shell and chill at least 2 hours before serving. Top with whipped cream before serving.
** Remember you can substitute 3 tablespoons of unsweetened cocoa powder plus 1 tablespoon canola oil or butter to replace 1 ounce of unsweetened chocolate.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/10/french-silk-pie-2.html