Bittersweet Chocolate Silk Pie

Recipe by Ashley U
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium bowl, combine flour and salt.
  • Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
  • Cut shortening into chunks.
  • Using a pastry blender, cut shortening into flour until pea-sized clumps form.
  • Using fork to toss flour, stir in ice water until dough just starts to form.
  • Press dough into smooth, flat disc.
  • Wrap disc in plastic and refrigerate at least 1 hour.
  • On lightly floured surface, roll dough out to 13-inch circle.
  • Transfer dough to 9-inch pie plate.
  • Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
  • Refrigerate pie shell for 30 minutes.
  • Place rack in center of oven and preheat to 400°.
  • Prick chilled pie shell all over with fork.
  • Line pie shell with foil; place pie weight or dry beans or rice in shell.
  • Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
  • Let pie shell cool for 15 minutes before filling with chocolate mixture.
  • In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
  • Bring mixture to a boil.
  • Turn off heat; stir in chocolate until melted and smooth.
  • Stir in butter until melted and smooth.
  • Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
  • Let chocolate mixture stand until just warm, about 20 minutes.
  • Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
  • With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
  • Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
  • Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
  • Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
  • Mound whipped cream onto chilled pie.
  • Garnish with chocolate curls.
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