One of my favorite memories as a kid, was going to Bishops Cafeteria styled restaurant after church. Because, I could get a piece of the French Silk pie. It would have a mile high topping of fresh whip cream, a ton of chocolate shavings, and the richest chocolate filling! It brings a smile to my face just thinking about it!
Don’t let the length of this recipe scare you. It’s really, as easy as pie. Please read the entire recipe before starting.
3 Cups of all purpose flour
2 Tablespoons of sugar
¾ Teaspoon of salt
1 Cup of butter, plus 2 Tablespoons
(Very cold cut into ½ inc cubes)
8 Tablespoons of Ice cold water
1 ½ Teaspoons of apple cider vinegar
Whip Cream Topping
1 ½ Cups heavy cream
¼ Cups of powdered sugar (if you like sweeter whip cream, add more sugar)
1 Teaspoon of vanilla
Pinch of salt
6 Ounces of bitter sweet chocolate ( 60% caco)
1 ½ Cups of ultra fine sugar ( Also known as Bakers Sugar)
1 Cup butter
4 Pasteurized large eggs
2 Teaspoons of vanilla
One chocolate candy bar
Peel the sides of the candy bar like you would a carrot for the shavings.
- Melt chocolate in your microwave.
- While the chocolate is melting, whip your butter until light and fluffy.
- Add the sugar to butter and continue to whip until the sugar is blended into the butter.
- Slowly add the cooled chocolate. Continue to whip.
- Add one egg at a time and whip for 10 minutes. Repeat until all the eggs are used.
- Add the vanilla.
- Pour into your blind baked pie shell.
- Cover with Saran wrap in refrigerate for 3 hours.
- Pour heavy cream into a chilled bowl and whip to a very soft peak, add sugar and vanilla.
- Whip cream until you have firm peaks. Do not over beat or you will have butter.
- When you are ready to serve, top pie with whip cream and chocolate shavings.
- Mix flour, sugar, and salt in food processor
- Add cubes of butter
- Pulse processor until the flour and butter look like a coarse meal. Do not over mix.
- Add 4 tablespoons of water. One tablespoon at a time.
- Add apple cider vinegar.
- Keep adding water until the dough forms moist chunks. Stop pulsing and adding water. You may or may not use all the water. Do not over mix.
- Place the dough on the counter and form a ball. Then gently divide the ball into two smaller disk shapes. Wrap with Saran wrap and refrigerate for at least an hour. (You can make this up to two days in advance.) This recipe makes two nine inch crusts.
- Remove one disk from the refrigerator and gently roll out into a nine inch circle.
- Line you pie pan with crust.
- Crimp the edges, prick the bottom of the crust with a fork. Line the pie crust with tin foil. Weigh down foil with pie weights or dry beans. This is called baking a blind crust.
- Bake at 425 degrees Fahrenheit for 15-20 minutes (until golden brown). If crust is getting too brown cover with tin foil.
- Let crust cool completely. If you don’t have the time or inclination to make your own pie crust, Pillsbury has a great one in the refrigerated section at most grocery stores.