French Silk Pie (Print Version)
# Ingredients:
01 -
1 ¼ cups all-purpose flour.
02 -
¼ tsp sea salt.
03 -
1 Tablespoon granulated sugar.
04 -
½ cup shortening, chilled.
05 -
3-4 Tablespoons ice water.
06 -
¾ cup salted butter, softened.
07 -
¼ cup granulated sugar.
08 -
1 cup powdered sugar.
09 -
4 oz semisweet chocolate, melted.
10 -
1 teaspoon pure vanilla extract.
11 -
Pinch sea salt.
12 -
3 eggs, room temperature.
13 -
¾ cup heavy whipping cream.
14 -
1 ¼ cups heavy whipping cream.
15 -
½ cup powdered sugar.
16 -
1 teaspoon pure vanilla extract.
# Instructions:
01 -
Place the flour, salt, and sugar in a food processor fitted with an 'S' blade and pulse to combine.
02 -
Add the shortening and cold water, processing until the mixture resembles a coarse meal and holds together when pinched.
03 -
Remove the dough and form it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to one day.
04 -
After chilling, preheat oven to 450°F (232°C). Roll out the dough on a well-floured surface and place it into a deep, 9-inch pie plate. Pinch the edges to form a crust and prick with a fork.
05 -
Set a piece of parchment paper on top of the crust, add pie weights, and bake for 10-12 minutes until just browning. Cool completely.
06 -
In a standing mixer, beat 1 ¼ cups of whipping cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate.
07 -
Whip ¾ cup of whipping cream until stiff peaks form and refrigerate. Melt chocolate until smooth, then let it cool.
08 -
Cream the butter, granulated sugar, powdered sugar, and vanilla together until light and fluffy. Add melted chocolate, beating well.
09 -
Add the eggs one at a time, beating for 1 minute after each addition. Gently fold in the whipped cream by hand.
10 -
Spread chocolate filling in pie crust. Top with whipped topping, either spread or piped for decoration. Chill for at least 4 hours.
11 -
Serve chilled and enjoy the rich, creamy, chocolatey indulgence!.
# Notes:
01 -
For ingredient substitutions, an all-butter pie crust or store-bought crust can be used. Unsalted butter is a viable option too.
02 -
Different types of chocolate can alter sweetness; milk chocolate is sweeter than semisweet, while dark chocolate offers a richer taste.
03 -
If freezing the pie, solidify whipped cream in the freezer before wrapping and freezing for up to 2 months. Thaw in the refrigerator 24 hours before serving.