Grandma’s French Silk Pie

I love this recipe because it reminds me of my grandmother and why I started cooking and baking in the first place. She was such an inspiration in my life.  This decadent, rich pie will be the hit at any family gathering. Or a late night snack. 🙂

For the Pie Crust:

Ingredients

• 3 cup all-purpose flour
• 1 cup unsalted butter, chilled and diced
• ¼ tsp salt
• 2 tbsp. sugar
• ¼ cup ice water

Directions

Preheat oven to 425 degrees F.

In the food processor, combine the flour and salt, and pulse to combine. Add the diced, chilled butter and pulse until small crumbles. Slowly add the water through the feeding tube on top until it is all combined and it forms a ball. You may need to add more or less water depending on how it looks.  Pour the dough out onto a flour surface and knead it a couple times to make sure it comes together. Wrap in plastic wrap and place in refrigerator for 1 hour.

After 1 hour, pull out of refrigerator and let sit to come to room temperature for 10 minutes. Cut the dough in half. Roll one out onto floured surface about ¼ inch thick and 10 inches across. Place into 9 inch pie plate.  Line the edges with tin foil and put a small square of tin foil in the middle. Bake for 5 minutes. Remove tin foil and bake for another 5 minutes until lightly golden. Cool completely.

For the Whipped Cream:

Ingredients

• 1 cup heavy whipping cream
• 2 tbsp. powdered sugar
• 1 tsp. vanilla extract

Directions

Pour heavy whipping cream into large bowl and mix with kitchen aid or electric mixer until soft peaks.  Add vanilla and gradually add the powdered sugar, until stiff peaks. Don’t over mix though, or you will get butter. Set aside.

For the Pie:

Ingredients

• 1 cup unsalted butter ( 2 sticks)
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 3 ounces Baker’s unsweetened chocolate, melted
• 3 ounces Baker’s semi-sweet chocolate, melted
• 4 eggs
• 1 prepared pie crust (recipe above)

Directions

Fill one sauce pan with about an inch of water and place a heat proof bowl on top. Put chocolate in the bowl and melt over medium high heat. Cool completely.

In a large mixing bowl with an electric mixer, cream together the butter and sugar until light and fluffy; about 1 minute. Add the vanilla and cooled melted chocolate, then one egg at a time, beat each egg for 2 minutes. Make sure to scrape down the sides between eggs. When it is all combined and fluffy and a pale chocolate color pour it into the cooled pie crust. Refrigerate for at least 2 hours until firm.

Spoon whipped cream over the beautiful pie. For a little garnish take a grate some chocolate over the top.  Enjoy! My Grandma would be so proud!! <3