|French Silk Pie|
Tell me, what Valentine's Day sweets are you making this year?
for the crust-
-8 tbsp (1 stick) chilled butter, cut into 1-inch pieces
-1/3 cup pecan halves
-1 1/3 cups all-purpose flour
-1/4 cup firmly packed light-brown sugar
-1/4 tsp salt
-4 tsp water
for the filling-
-12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
-1 cup granulated sugar
-3 oz unsweetened chocolate, melted and cooled
-1 1/2 tsp pure vanilla extract
-3 large eggs (pasteurized if you're concerned with eating raw eggs)
for the topping-
-1 cup heavy whipping cream
-1/2 tsp vanilla extract
-3 tbsp granulated sugar
-shaved chocolate, for topping if desired
1. To make the crust, preheat oven to 350F and grease a 9-inch pie plate. Add all crust ingredients to the bowl of a food processor except the water. Pulse until mixture starts to clump together. Add 2 tsp water and pulse, then press dough to see if it'll stick together. If still too loose, add remaining 2 tsp water, pulse, and then press dough together. Press dough into the prepared pie plate, spreading evenly on the bottom and sides of the dish. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack.
2. To make the filling, cream the butter and sugar for 2 minutes, or until light and fluffy. Beat in melted chocolate (must be cooled!) and vanilla. Add the eggs, one at a time, beating on medium speed for 5 minutes after each addition.
3. Pour filling into pie crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Just before serving, make the whipped cream. Beat heavy cream, sugar, and vanilla extract until soft peaks form. Spread over pie and top with chocolate shavings. Cut into slices and serve.