French Silk Chocolate Pie
This decadent chocolate cream pie is a dreamy indulgence with a velvety filling nestled in a flaky, buttery crust. It's a delightful treat that's perfect for any occasion, from elegant gatherings to cozy family dinners. Whipped cream and chocolate curls add the finishing touch to this luscious dessert. Dive into each rich bite and savor the creamy goodness of this delightful pie.
— Constant Cookbook
Ingredients
- :
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, chilled, cut into ¼-inch slices
- ¼ cup solid vegetable shortening, chilled, cut into 2 pieces
- 2 tablespoons vodka, chilled
- 2 tablespoons ice water
- :
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 3 eggs
- ¾ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 8 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces
Instructions
- Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
- Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and refrigerate until the dough is fully chilled and firm, about 15 minutes.
- Line the chilled pie shell with a double layer of aluminum foil, being sure to cover the edges as well, and fill with pie weights. Bake until the pie dough looks dry and is pale in color, about 15 minutes. Remove the foil and the weights and continue to bake until the crust is a deep golden brown, 8 to 12 minutes longer. Transfer the pie plate to a wire rack and let the crust cool completely, about 1 hour.
- Make the Filling: Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
- Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
- In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
- Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours.
- Make the Whipped Cream: Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the heavy cream, sugar, and vanilla extract on medium speed until it just reaches stiff peaks. Spread the whipped cream over the top of the chilled pie and garnish with chocolate curls, if desired. Serve immediately or store in the refrigerator, uncovered, for up to 3 hours. Leftovers should be stored in the refrigerator, covered, for up to 4 days.
Cook Time
30M
Prep Time
PT3H45M
Yield
10 to 12 servings
Nutrition
- Calories: 534 kcal
- Carbohydrate Content: 37 g
- Protein Content: 5 g
- Fat Content: 41 g
- Saturated Fat Content: 23 g
- Cholesterol Content: 132 mg
- Sodium Content: 132 mg
- Fiber Content: 2 g
- Sugar Content: 23 g
- Serving Size: 1 serving
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