A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It's a crowd pleaser where ever you serve it!
Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.
Preheat the oven to 425°F.
Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 7 - 10 minutes until the crust is golden.
Remove the pie crust from the oven and let it cool completely on a wire rack.
Heat the eggs and ½ cup of granulated sugar in a double boiler or in a small saucepan set over low heat until the mixture reaches 160°F, whisking constantly so the eggs don’t cook. This will take about 7 - 10 minutes. Take it off the heat and add it to the slightly cool melted chocolate and whisk until thoroughly incorporated. Set aside to cool.
Add ¾ cup of heavy whipping cream and 1 tablespoon of powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon of vanilla and continue beating until stiff peaks. Scoop it into a small bowl and refrigerate until needed.
In the same mixing bowl, add the softened butter and the remaining ½ cup of granulated sugar and beat until light and fluffy, about 2 - 3 minutes. Add the cooled chocolate and egg mixture, beat another 2 - 3 minutes until completely smooth.
Fold in the whipped cream and spread the mixture evenly into the completely cooled pie shell. Chill for at least 2 hours before serving.
Make the whipped cream topping
Add ¾ cup of heaving whipping cream and 2 tablespoons of powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon of vanilla and continue beating until stiff peaks. Spread the whipped cream on top of the pie and add garnishing as desired.
Unsweetened baking chocolate is used for a darker chocolate flavor. For a sweeter chocolate filling, you can use all bittersweet baking chocolate instead, or even semisweet baking chocolate. Use baking bars or baking wafers or your favorite eating chocolate, don’t use chocolate chips. After removing the pie weights and before putting the pie crust back into the oven, if you notice that that edge is already getting too brown, put a pie shield or a few strips of foil around the edge to prevent burning.