French Silk Chocolate Pie
1 cup heavy cream, chilled
3 large eggs
3/4 cup granulated sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut in to 1/2" cubes and softened
1 pie shell (9-inch), baked and cooled (see recipe below)
With electric mixer on medium-high speed, whip cream to stiff peaks, 2
to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
Combine eggs, sugar, and water in large heatproof bowl set over medium
saucepan filled with ½ inch barely simmering water (don’t let bowl touch
water). With electric mixer on medium speed, beat until egg mixture is
thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from
heat and continue to beat egg mixture until fluffy and cooled to room
temperature, about 8 minutes.
Add chocolate and vanilla to cool egg mixture and beat until
incorporated. Beat in butter, a few pieces at a time, until well
combined. Using spatula, fold in whipped cream until no streaks of white
remain. Scrape filling into pie shell and refrigerate until set, at
least 3 hours and up to 24 hours. Serve with lightly sweetned whipped
cream and chocolate shavings.
Foolproof Single Pie Crust
1 1/4 cups (6 ounces) all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut in to 6 pieces
1/4 cup vegetable shortening, chilled and cut in to 2 pieces
2 tablespoons cold vodka
2 tablespoons cold water
Process 3/4 cups flour, salt, and sugar together in food processor until
combined, about 2 one-second pulses. Add butter and shortening and
process until homogenous dough just starts to collect in uneven clumps,
about 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 rubber spatula and
redistribute dough evenly around processor blade. Add remaining 1/2 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.
Adjust oven rack to lowest position, place rimmed baking sheet on oven
rack, and heat oven to 425 degrees. Remove dough from refrigerator and
roll out on generously floured (up to ¼ cup) work surface to 12-inch
circle about 1/8 inch thick. Roll dough loosely around rolling pin and
unroll into pie plate, leaving at least 1-inch overhang on each side.
Working around circumference, ease dough into plate by gently lifting
edge of dough with one hand while pressing into plate bottom with other
hand. Leave overhanging dough in place; refrigerate until dough is
firm, about 30 minutes.
Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under
itself; folded edge should be flush with edge of pie plate. Flute dough
or press the tines of a fork against dough to flatten it against rim of
pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with
pie weights or pennies. Bake for 15 minutes. Remove foil and weights,
rotate plate, and bake for 5 to 10 minutes additional minutes until
crust is golden brown and crisp.