1. 1. Prepare the pie crust: Start with a pre-baked 9-inch pie crust, either store-bought or homemade. If making your own crust, be sure to blind-bake it to ensure a crisp, flaky base.

2. 2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

3. 3. Add the eggs: One at a time, add the room-temperature eggs to the butter-sugar mixture, beating well after each addition. This will help create a silky-smooth texture.

4. 4. Incorporate the cocoa powder and vanilla: Sift in the unsweetened cocoa powder and add the vanilla extract. Beat the mixture until it’s well combined and the color is uniform.

5. 5. Whip the cream: In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

6. 6. Assemble the pie: Pour the smooth, creamy chocolate filling into the pre-baked pie crust, smoothing the top with a spatula.

7. 7. Chill the pie: Refrigerate the Easy French Silk Pie for at least 4 hours, or up to 24 hours, to allow the filling to set completely.