French Silk Pie

Method

1. To prepare the French Silk Pie, start by making the crust. Take a large bowl, sift the flour into it, add a pinch of salt and sugar, then add the cold butter cut into cubes. Work the mixture with your fingertips until you obtain a sandy consistency.
2. Add water one tablespoon at a time, waiting for each addition to be fully incorporated before adding the next. Knead until you get a smooth and homogeneous dough, form it into a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least one hour.
3. After the resting time, flour your work surface, take the dough and roll it out with a rolling pin until you get a round sheet about 14 inches in diameter. Butter and flour a 10-inch pie dish with raised edges, then line it with the dough, being careful not to break it.
4. Gently press the dough to make it adhere to the pan and, if possible, crimp the upper edge by pinching it with your fingers. Prick the bottom of the crust with a fork, cover with parchment paper and evenly distribute pie weights or ceramic baking beans over it.
5. Cover with plastic wrap and place in the freezer to rest for about 20 minutes, so that the dough will be well chilled when baking. During the chilling time, preheat the oven to 190°C (375°F).
6. Bake the pie crust for about 15 minutes, or until golden brown. Once ready, remove from the oven, remove the pie weights and parchment paper, and let it cool completely.
7. Now proceed with making the filling. Bring plenty of water to boil in a large pot. Meanwhile, crack the eggs into a heat-proof bowl for the double boiler method. Add 135 grams of powdered sugar and whisk together.
8. Place the bowl over the pot of boiling water and cook the egg and sugar mixture, whisking continuously for about ten minutes, or until you get a thick cream. Then, turn off the heat and let it cool until lukewarm.
9. Meanwhile, chop the chocolate with a knife and melt it in a small saucepan together with the butter. When the egg cream is lukewarm, add the chocolate mixture and stir to combine.
10. Cover with plastic wrap pressed directly onto the surface and let it cool at room temperature until the cream thickens but doesn’t become completely solid.
11. Meanwhile, combine the heavy cream with vanilla and whip to very stiff peaks, gradually adding the remaining 45 grams of powdered sugar and unsweetened cocoa powder. Work until you get a homogeneous mixture.
12. When the chocolate-egg mixture is well chilled, fold in the whipped cream mixture gently from bottom to top using a spatula until well combined.
13. Pour the filling into the prepared pie crust, smoothing the surface with a spatula. Refrigerate for several hours, or until the filling has set completely.
14. Before removing the pie from the refrigerator, whip the cream for the topping to stiff peaks with powdered sugar and vanilla, adding them gradually as you whip. Once whipped, transfer the cream to a piping bag. Grate the chocolate to create shavings.
15. Take the pie from the refrigerator, cover it with the whipped cream and decorate with chocolate shavings. Your French Silk Pie is ready to serve! Finally, remember to download our App with exclusive content and fewer ads!