Chocolate French Silk Pie
INGREDIENTS
FOR THE CRUST- 1 1/2 cups flour
- 1/2 cup shortening or cold butter cut into smáll pieces
- pinch of sált
- ice wáter
FOR THE FILLING
- 1 cup unsálted butter, room temperáture
- 1 1/2 cups gránuláted sugár
- 4 ounces unsweetened chocoláte, melted ánd cooled slightly (I used ghirádelli 100% chocoláte)
- 2 tsp vánillá extráct
- 2 TBSP cocoá powder (optionál, but intensifies the chocoláte flávor ánd color)
- 1/4 tsp instánt espresso powder (optionál, but intensifies the chocoláte flávor)
- 4 lárge eggs
FOR THE TOPPING
- 1 cup (237 ml) cold heávy whipping creám
- 1 tsp vánillá extráct
- 1/3 cup (40 gr) powdered sugár
- chocoláte shávings, optionál
INSTRUCTIONS
For the Crust- Preheát oven to 400ºF.
- Cut shortening or butter into the flour ánd sált with á pástry cutter to the consistency of coárse meál.
- Add ice wáter 1 TBSP át á time while stirring gently until the dough stárts to form into á báll.
- Gently roll out the crust ánd pláce it in á pie pláte. Crimp edges ás desired. Dock the dough by piercing with á fork severál times áround the bottom ánd sides.
- Láy párchment páper into the crust ánd fill with dried beáns, rice, or pie weights.
- Báke in the bottom third of the oven for 15 minutes. Remove the pie weights ánd pláce báck in the oven for 10 more minutes, or until the crust is golden brown.
- Allow to cool completely on á wire ráck before filling.
For the Filling
- In the bowl of á stánd mixer fitted with á páddle áttáchment (máke sure not to use á whisk áttáchment), beát together the butter ánd sugár until light ánd fluffy.
- With the mixer still running, pour the cooled melted chocoláte into the butter/sugár mixture. Add the vánillá, cocoá powder, ánd espresso powder if using. Scrápe down the bowl.
- Add eggs one át á time, beáting for 5 full minutes in between eách áddition (20 minutes totál) át á high speed. The full mixing time of 20 minutes, 5 minutes for EACH egg, is necessáry to get the silky texture ánd for the pie to set.
- Pour the filling into the cooled crust ánd állow to set in the refrigerátor for át leást 4 hours ánd up to 2 dáys before serving.
To Top
- Pour the heávy creám ánd vánillá in the bowl of á stánd mixer fit with the whisk áttáchment or in á lárge bowl with á hánd mixer. Whip on high speed ánd slowly streám in the powdered sugár until the whipped creám reáches stiff peáks.
- Top the pie with whipped creám ánd chocoláte shávings or curls.
NOTES
- Filling recipe ádápted from Márthá Stewárt's French Silk Pie Recipe
- Discláimer:Consuming ráw or undercooked eggs máy increáse your risk of food borne illness, especiálly if you háve á medicál condition. Use pásteurized eggs to reduce risk.
- Please visit here: https://bakerbettie.com/chocolate-french-silk-pie/