Double Chocolate French Silk Pie

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 8 oz Chocolate, semisweet
  • 3 tbsp Cocoa powder, unsweetened
  • 1/4 cup Cocoa powder
  • 2 tbsp Granulated sugar
  • 1/2 tsp Kosher sea salt
  • 2 cup Powdered sugar
  • 3 1/4 tsp Vanilla

• Dairy

  • 1 2 sticks unsalted butter, unsalted
  • 1/2 cup Butter, unsalted
  • 3 cup Double creme

• Liquids

  • 3 tbsp Water

• Other

  • Chocolate shavings or curls (optional

Found on lifemadesimplebakes.com

Description

Ingredients

• For the chocolate crust:
• 1 c. + 2 tbsp. all-purpose flour
• 3 tbsp. unsweetened cocoa powder
• 2 tbsp. granulated sugar
• ½ tsp. kosher sea salt
• ½ c. (1 stick) cold unsalted butter, cut into chunks
• 3-4 tbsp. ice cold water
• ¼ tsp. vanilla extract
• For the chocolate filling:
• 8 oz. semisweet chocolate, melted and cooled*
• 4 eggs
• 1 ½ c. powdered sugar
• 1 (2 sticks) unsalted butter, room temperature
• 1 ½ c. heavy whipping cream
• ¼ c. cocoa powder
• ¼ c. powdered sugar
• 2 tsp. vanilla extract
• For the topping:
• 1½ cups heavy whipping cream
• ¼ c. powdered sugar
• 1 tsp. vanilla extract
• Chocolate shavings or curls (optional)

Directions

• To make the crust: combine the flour, cocoa power, sugar, and salt into a food processor. Pulse until for 15 seconds then stop. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse wet sand.
• Form into a disc on a sheet of plastic wrap, wrap and freeze for 20 minutes.
• Place a baking sheet in the oven. Preheat oven to 350 degrees.
• On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over either a 9-inch pie plate. Trim the edges and leave an 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
• Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5-10 minutes. Remove from the oven and allow to cool completely.
• To make the filling: double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees), about 10 minutes.
• Remove from the heat, set aside and allow to cool for 3-4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
• In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar and vanilla extract on high until stiff peaks form. Fold the whipped cream into chocolate mixture and pour into the cooled pie crust (make sure its completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.
• Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or curls, if desired.