I tend to make a lot of desserts, I enjoy them for a few days/nights then bring them into work or give them to family members. This one I did not share so you know that I was hoarding it for a reason. The way dessert works in our household is that Blair likes to eat his immediately after dinner while I like to digest a little before having a little sweet something. I usually get a preview on how good the dessert is too which is nice because sometimes it may not be worth those added calories. I believe after his first bite into this pie he said the following, “Oh my gosh, to die for, this is so good.” All said in one breath. So naturally I immediately
walked ran to the kitchen and cut myself a slice. He was right. It was out of this world. The pie crust is flaky and the custard is so rich and chocolately that it will satisfy any chocolate craving you could ever have. A dollop of whipped cream is a definite must!
French Silk Chocolate Pie
For the Pie Crust:
1 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/2 inch squares and chilled
4 tablespoons unsalted butter, cut into 1/2 inch squares and chilled
4 to 6 tablespoons ice water
For the Custard:
1 cup heavy cream
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut into small pieces and room temperature
What you’ll do:
Make the crust. In a food processor, combine the flour, sugar, and salt. Add the chilled shortening and pulse until small pieces remain. Add the butter and process until the mixture is a coarse meal. Transfer the mixture to a large bowl and sprinkle four tablespoons of the ice water over the mixture. Use a rubber spatula and mix until dough forms. Form the dough into a disc, wrap in plastic, and refrigerate for an hour.
Remove the dough disc from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll out to a 12 inch circle. Transfer to a pie plate and trim, fold, and crimp the edges. Cover the pie shell in plastic wrap, refrigerate about 40 minutes, and freeze an additional 20.
Preheat your oven to 375F. Line the pie shell with parchment paper, top with pie weights, and bake until set, about 20 to 25 minutes. Remove the pie weights and parchment and bake an additional 10 minutes, or until lightly brown. Set aside while you make the filling.
Whip the cream into stiff peaks in a medium bowl with a mixer. Set aside and refrigerate. Combine the eggs, sugar, and water in a large metal bowl set over a saucepan with an inch or so of simmering water. Use an electric mixer to beat the mixture until thick and registers 160F, about 10 minutes. Remove the bowl from the pan of simmering water and continue to beat until fluffy and room temperature, about 10 minutes more. Add the chocolate and vanilla to the egg mixture. Beat in the butter, a few pieces at a time, until it is well combined. Use a spatula to fold in the whipped cream until evenly combined. Spoon the chocolate filling into the pie shell and refrigerate until set, about three hours.
Source: Kitchen Trial Error