Chocolate Silk Pie
Prep time: 30 minutes
Total time including cooling: 5 ½ hours
Yield: 1 pie
1 ¼ cups (162g) all-purpose flour
½ cup (57g) confectioner’s sugar
¼ teaspoon salt (omit if using salted butter)
1 stick (8 tablespoons, 113g) butter, very cold and cut into pieces
1 large egg yolk
⅔ cup (133g) granulated sugar
3 large eggs
6oz (170g) dark chocolate, chopped fine
1 stick (8 tablespoons, 113g) butter, room temperature
1 cup (237ml) heavy whipping cream, chilled
Lightly butter a 9” pie pan.
Mix the dry ingredients in a large bowl. Add the butter and cut in using a pastry blender until the mixture resembles fine crumbs. Add the egg yolk and work in just until the dough comes together, being careful not to over mix.
Transfer mixture into the pie pan and gently press over the bottom and up the sides. Use the outside of a straight-edged glass or measuring cup to press evenly, lightly dipping in flour if needed to keep the dough from sticking (don’t overwork the dough).
Freeze crust for a minimum of 30 minutes. Remove from freezer and immediately fit a buttered or nonstick piece of foil tightly against the crust and bake in oven (preheated to 375F) for 20 minutes. Remove foil and press any puffed areas down with the back of a spoon, then bake uncovered for an additional 10 minutes or until golden brown. If immediately making the pie filling, place crust in refrigerator to speed cooling process.
Place chocolate in a medium bowl. Set aside.
Whisk together sugar and eggs in saucepan or double boiler. Cook over low heat, whisking constantly, until the mixture reaches 160F. Pour over chopped chocolate and gently stir until chocolate is melted and mixture is smooth. Set aside to cool to luke warm, 5-10 minutes.
Beat the whipped cream in a chilled bowl until stiff peaks form. Set aside in refrigerator.
In another large bowl, cream the butter until light and fluffy. Add the chocolate mixture and beat on high speed until light and fluffy, 5-7 minutes.
Fold in one fourth of whipped cream until incorporated, then fold in the remaining cream until no streaks of white remain. Scrape filling into cooled pie shell and refrigerate for a minimum of 4 hours.
Top with whipped cream and garnish with chocolate curls if desired