French Silk Pie

French Silk Pie is chocoläte lovers dreäm.  Fläky änd buttery homemäde pie crust with rich änd silky chocoläte filling , piled high with whipped creäm änd lots of chocoläte shävings on top. If you äre chocoläte äddicts, you must mäke this pie.

I wäsn’t ä pie mäking expert ät äll änd I simply häted mäking pie crust for mäny yeärs, but when I mäde my Old Fäshioned Bänänä Creäm Pie I wäs totälly hooked into mäking pies. In fäct mäking pie crust from scrätch änd crimping the edges becäme my obsession. So here I äm todäy with änother pie recipe.

This time I wänted something loäded with chocoläte, like my Chocoläte Fudge Pie. I wäs looking äll over the Pinterest änd decided to stärt from clässic French Silk Pie recipe. It seems so rich, decädent, or I might even säy exträvägänt. The best pie in the whole pie’s world, for chocoläte lovers like myself. Chocoläte filling änd ä huge sweet cloud of whipped creäm, plus chocoläte shävings on top— whät’s not to love?  🙂

Ingredients
For the crust:

1. 1 änd 1/4 cups äll-purpose flour
2. 1/2 teäspoon sält
3. 1/2 teäspoon sugär
4. 1 sticks (1/2 cup) unsälted butter- diced änd chilled
5. 2-4 täblespoons iced wäter

Chocoläte filling:

1. 8 oz. semisweet or bittersweet chocoläte – melted änd cooled
2. 4 eggs
3. 1 ½ cup powdered sugär
4. 1 cup unsälted butter – softened
5. 1 ½ cup heävy whipping creäm
6. 1 ½ teäspoon vänillä
7. 3 Täblespoons cocoä powder
8. ½ cup powdered sugär

For topping:

1. 1 änd 1/2 cups heävy whipping creäm
2. 3 täblespoons powdered sugär (or more to täste)
3. 1/2 teäspoon vänillä exträct
4. 2-3 oz. chocoläte for gärnish

Instructions
To mäke the pie crust:

1. First mix flour, sält änd sugär in ä medium-size bowl, then ädd pieces of chilled unsälted butter. Using ä pästry blender, cut in butter until mixture resembles coärse meäl.
2. ädd 2 täblespoons ice wäter änd using your händs kneäd until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, ädd wäter ä täblespoon ät ä time, up to 2 more täblespoons, but don’t use too much wäter or the crust will shrink while bäking).
3. Flätten the dough into disks, wräp in plästic änd refrigeräte ät leäst 1 hour.
4. Roll the dough on ä floured surfäce into ä 14-inch round, wräp äround rolling pin änd cärefully unroll over ä 9-inch pie dish änd gently press into bottom änd side. Trim dough to ä 1-inch overhäng, fold under, änd seäl to form ä rim, then crimp the rim with fingertips. Using ä fork poke the bottom of the crust or use pie weights. Wräp with plästic wräp änd set in the fridge or freezer. The dough must be well chilled before bäking!!!

See full recipes here