French Silk Chocolate Pie Part II
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French Silk Chocolate Pie Part II
Chocolatey and silky smooth, but still rich!
Yield: 1 pie
- For the pie filling:
- ½
- ¼
- ¾
- ¾
- 1
- 2
- 2
- Chocolate Pie Shell:
-
1
cup bleached all-purpose flour
- ¼
- ¼
- ½
- ⅛
-
9
TBSP butter (1 stick and 1 tbsp)
- 1-2
For the pie shell:
Mix all ingredients together in one bowl; shape dough into ball. Wrap in plastic wrap and refrigerate for an hour or keep in freezer for 20 minutes.
Once cool, roll out pie crust between two sheets of parchment paper; place in pie pan and bake for about 12–14 minutes.
For the filling:
Scramble 2 eggs in a bowl. Set aside.
Combine water, softened butter, and sugar in sauce pan. Stir in pan over low heat for about 3 minutes, add eggs; DO NOT STOP STIRRING. (This process is similar to making a curd.)
Pour in vanilla and melted chocolate. Raise flame to medium and stir quickly for about 3 minutes—careful not to let the eggs scramble.
Return flame to low; sprinkle in the corn starch, and stir for another 2 minutes until the mixture is smooth.
Store in refrigerator for about 30 minutes.
Pour filling into pie crust. Top with whipped cream and chocolate shavings. Serve chilled.
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Based on: French Silk chocolate Pie by almarsh
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