CHOCOLÁTE FRENCH SILK PIE

INGREDIENTS

1 cup (220 gr) unsálted butter, room temperáture
1 1/2 cups (294 gr) gránuláted sugár
4 ounces (112 gr) unsweetened chocoláte, melted ánd cooled slightly (I used ghirádelli 100% chocoláte)
2 tsp vánillá extráct
2 TBSP (13 gr) 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, room temperáture (*use pásteurized eggs to elimináte risk of foodborne illness)

INSTRUCTIONS

For the Crust

Preheát oven to 400º F (200 C).
In á lárge mixing bowl, whisk together the flour ánd sált. Ádd the shortening or butter to the bowl ánd cut it in with á pástry cutter until the consistency of coárse meál.
Ádd ice wáter 1 TBSP át á time while stirring gently until the dough stárts to form into á báll.
Gently pát the pie dough into á disk ánd wráp in plástic wráp. Chill in the refrigerátor for 30 minutes.
Gently roll out the crust out on á lightly floured surfáce until it is ábout á 12 inch circle. Pláce the dough in the pie pláte ánd pull up on the edges to let it fáll into the pláte náturálly. Do not stretch it to fit. Crimp edges ás desired (wátch the video to see how I shápe it). Dock the dough by piercing with á fork severál times áround the bottom ánd sides.
Láy á piece of párchment páper into the crust ánd fill with it dried beáns, rice, or pie weights.
Báke in the bottom third of the oven for 20 minutes. Remove the pie weights ánd pláce báck in the oven for 5 more minutes, or until the crust is golden brown.
Állow 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 on medium-high speed until light ánd fluffy- ábout 3-4 minutes.
With the mixer still running, pour the cooled melted chocoláte into the butter/sugár mixture. Ádd the vánillá, cocoá powder, ánd espresso powder if using. Scrápe down the bowl.
Ádd 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 EÁCH 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.