For me this recipe is incredibly hard, but for some who actually baked this kind of pies before is a piece of cake, pun intended. Nevertheless, it looks utterly delicious.
French Silk Pie by Pastry Affair
Yields 1 9-inch pie
1 recipe for 9-inch pie crust dough (such as this recipe)
3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature
1 cup (225 grams) granulated sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, melted
3 large eggs, room temperature
Whipped cream, topping
Chocolate curls, garnish
On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.
Preheat oven to 425 degrees F (218 degrees C).
Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Allow to cool completely before filling.
Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5-6 minutes. Mix in the vanilla extract and melted chocolate. Beat in the eggs one at a time, beating for 5 minutes between additions to add height to the chocolate filling.
Spread the chocolate filling into the cooled pie crust and chill for at least 2-3 hours before serving to set the filling and develop the flavor.
Serve with a dollop of whipped cream and a sprinkling of chocolate curls.
