French Silk Chocolate Pie

You can never have too many Mediterranean recipes, so give French Silk Chocolate Pie a try. One portion of this dish contains approximately 4g of protein, 28g of fat, and a total of 407 calories. This recipe serves 12. For 89 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2293 people were glad they tried this recipe. It works well as a very affordable side dish. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a not so awesome spoonacular score of 25%. Try Chocolate French Silk Pie (Copycat Bakers Square's French Silk), Chocolate French Silk Pie, and Chocolate French Silk Pie for similar recipes.

Servings: 12

Preparation duration: 225 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. 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.2. 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).3. 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. 4. 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.5. 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.6. 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.7. 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.8. 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. 9. 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. Serve with fresh whipped cream. Leftovers should be stored in the refrigerator, covered, for up to 3 days.

 

Step by step:

1. Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses.

2. 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.

3. 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.

4. 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).

5. Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle.

6. 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.

7. 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.

8. 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.

9. Bake until the pie dough looks dry and is pale in color, about 15 minutes.

10. Remove the foil and the weights and continue to bake until the crust is a deep golden brown, 8 to 12 minutes longer.

11. Transfer the pie plate to a wire rack and let the crust cool completely, about 1 hour.

Make the Filling

1. 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.

2. Transfer the whipped cream to a small bowl and refrigerate until needed.

3. 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.

4. 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.

5. 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.

6. 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.

7. Serve with fresh whipped cream. Leftovers should be stored in the refrigerator, covered, for up to 3 days.

Nutrition Information:

covered percent of daily need