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French Silk Chocolate Pie recipe

You’ll delight in every bite of the creamy-silksmoothness of this pie’s rich chocolate filling in contrast tothe flaky tender texture of its crust.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: French Silk ChocolatePie

Pie Crust:
1 1/3 cup all-purpose flour
1/2 cup vegetable shortening*
1/2 teaspoon kosher or sea salt
3 tablespoons ice-cold water**

1/2 cup butter, softened
3/4 cup granulated sugar
2 (1-ounce) squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 large, fresh eggs***
Sweetened whipped cream for garnish (optional)

  • For Pie Crust: Mix flour and salt in mixingbowl. Cut shortening into the flourwith a pastry cutter, until mixture resembles tiny split peas.Add the ice water and mix in using a fork.Gather the dough into a ball.
  • Roll dough on a lightly floured surfaceinto about a 12-inch circle and place into an ungreased 9-inchregular or deep-dish pie plate.
  • Place dough in an ungreased 9-inch regularor deep-dish pie plate and gently press dough into pie plate.Trim excess pastry, if needed and flute the edge. Prick crustthoroughly on the bottom and sides with the tines of a fork.
  • Bake crust at 425°F (220°C) oncenter rack of oven for about 15 to 18 minutes, or until goldenbrown. Cool completely on wire rack before filling.
  • For Filling: Using an electric mixer,cream the butter. Gradually add sugar, and beat until mixtureis light and lemony in color.
  • Blend in the cooled melted chocolate andvanilla.
  • Add eggs, one at a time, beating 5 minutesafter each addition with an electric mixer on medium speed.
  • Pour into cooled, baked pie crust. Chillfor several hours before serving.
  • Serve with a dollop of sweetened whippedcream, if desired.

    Makes 8 servings.

    *For best results, always use a premiumbrand of shortening such as Crisco.

    **During winter months, flour can become”drier”, you may need to add more water, about 1 teaspoonor so, but not much more.

    ***Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg product for thisrecipe.

    Nutritional Information Per Serving (1/8of recipe): 418.1 calories; 60% calories from fat; 29.4g totalfat; 83.4mg cholesterol; 219.0mg sodium; 101.6mg potassium; 36.9gcarbohydrates; 1.7g fiber; 19.0g sugar; 35.1g net carbs; 4.7gprotein.

    Copyright Hope Pryor, please see Termsof Use.

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