Chocolate French Silk Pie

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 oz Chocolate, unsweetened
  • 2 tbsp Cocoa powder
  • 1 1/2 cups Flour
  • 1 1/2 cups Granulated sugar
  • 1 pinch Salt
  • 1/2 cup Shortening
  • 2 tsp Vanilla extract
  • 1 Whipped cream

• Drinks

  • 1/4 tsp Espresso, Instant
  • 1 Ice water

• Dairy

  • 2 sticks Butter, unsalted

• Other

  • Chocolate shavings or curls

Found on bakerbettie.com

Ingredients

• 1 & 1/2 cups flour
• 1/2 cup shortening
• pinch of salt
• ice water
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 & 1/2 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
• 2 tsp vanilla extract
• 2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)
• 1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
• 4 large eggs
• whipped cream for topping
• chocolate shavings or curls

Directions

• Preheat oven to 400ºF.
• Cut shortening into the flour and salt with a pastry cutter to the consistency of coarse meal.
• Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
• Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
• Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
• Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
• Allow to cool completely on a wire rack before filling.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
• With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
• Add eggs one at a time, beating for 5 full minutes in between each addition
• (20 minutes total) at a medium-high speed. The full mixing time of 5 minutes for EACH egg is necessary to get the silky texture and for the pie to set.
• Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
• Top with whipped cream and chocolate shavings or curls.