French Silk Pie

Sun, 12 February 2023

INGREDIENTS:

Filling:

115 g DARK chocolate

225 g very SOFT butter

240 g very fine caster sugar

5 mls vanilla extract

4 individual whole eggs, room temperature (temp is important)

1/4 tsp espresso powder (I prefer Azera)

 

Crust:

225 g chilled butter, cut into small cubes

360 g. self-raising flour – may need to add more at the end to firm it up

20 g caster or granulated sugar

3 g salt

100 mls. cold water

 

Topping:

500 mls sweetened, freshly-whipped cream for the topping

 

METHOD:

1. For your pie crust, put dry ingredients in food processor and blend.  Add butter in small pieces down the funnel.  Add ice water down the funnel.  This will travel around food processor in one lump together when it is ready.  You will need a 9” pie pan, ideally one that is 2” deep (a tart pan is usually 1” deep). 

2. To roll out your crust, dust surface plain flour or self-raising flour to keep it from sticking. Roll it out an inch larger than the pan and transfer it into the pan.  Fold over the edges and crimp between your thumb and forefingers.  If you have dried beans or pastry weights for baking pie crusts, those are helpful to hold your pie crust’s shape. 

3. Blind-bake the crust at 160 degrees Celsius for 15 minutes and set aside to cool.  Alternatively, you could use a prepared crust for this step instead of making your own.

4. To start the pie filling, use a stand-up mixer.  With the paddle attachment, whip together the soft butter and fine sugar on medium-high speed until fluffy, at least 2 minutes.

5. While this has started, melt your dark chocolate in a microwave oven in 20-second intervals, stirring between, until completely melted. Alternatively, you could melt your dark chocolate in a double-boiler.  While it is still warm, gradually add it to the butter/sugar mixture and whip again.

6. Beat the mixture on high speed until thoroughly until fluffy. Add vanilla and espresso powder beat until combined.

7. Switch to the whisk attachment on your mixer. Add ONE raw egg and beat for 10-15 minutes on high speed. Repeat with remaining three pasteurised eggs (one egg at a time, each for 10-15 minutes).  Be sure to scrape the sides of the bowl in between each egg.  Note:  once you start adding the eggs, the process will need up to an hour. 

8. Pour the filling into a baked pie shell in a pie pan and use a spatula to spread out the top evenly.  Refrigerate for at least 2 hours or until chilled before serving.

9. Top with whipped cream, then garnish with chocolate shavings or curls.