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Crust:<\/strong><\/p>\n 1 \u00bc cups all-purpose flour 150g<\/p>\n \u00bc tsp sea salt<\/p>\n 1 TBS granulated sugar 12g<\/p>\n \u00bd cup shortening chilled (113g)<\/p>\n 3-4 TBS ice water<\/p>\n Chocolate Silk Pie Filling:<\/strong><\/p>\n \u00be cup butter softened (170g)<\/p>\n \u00bc cup granulated sugar 50g<\/p>\n 1 cup powdered sugar 120g<\/p>\n 4 oz. semi-sweet chocolate melted (113g)<\/p>\n 1 tsp pure vanilla extract<\/p>\n Pinch of sea salt<\/p>\n 3 eggs room temperature<\/p>\n \u00be cup whipping cream whipped (180 ml, measured in liquid state, then whipped)<\/p>\n Whipped topping:<\/strong><\/p>\n 1 \u00bc cups whipping cream measured in liquid state, then whipped (300 ml)<\/p>\n \u00bd cup powdered sugar 60g<\/p>\n 1 tsp pure vanilla extract<\/p>\n Crust:<\/strong><\/p>\n In a food processor, combine the flour, salt, and sugar. Pulse until combined.<\/p>\n Add the chilled shortening and cold water to the food processor, and pulse until the mixture resembles a coarse meal and begins to stick together.<\/p>\n Remove the dough from the processor and form it into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour, or overnight.<\/p>\n Once the dough has chilled, preheat the oven to 450 degrees F.<\/p>\n Roll out the dough on a well-floured surface and place it into a deep, 9-inch, round pie plate. Pinch the edges to form a crust.<\/p>\n Prick the dough with a fork or add pie weights on top of the crust.<\/p>\n Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.<\/p>\n Set aside to cool.<\/p>\n Whipped Cream:<\/strong><\/p>\n Whip 3\/4 cup of the whipping cream in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.<\/p>\n Transfer the whipped cream to an airtight container and set aside in the refrigerator.<\/p>\n Whipped Topping:<\/strong><\/p>\n In the bowl of a standing mixer, add 1 1\/4 cups of whipping cream, powdered sugar, and vanilla.<\/p>\n Beat on low speed, then increase the speed to high as the mixture begins to thicken.<\/p>\n Beat on high speed for 1-2 minutes, or until soft peaks form.<\/p>\n Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.<\/p>\n French Silk Pie:<\/strong><\/p>\n Melt the chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.<\/p>\n Cream the butter, sugar, powdered sugar, and vanilla together with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.<\/p>\n Add the melted chocolate and beat for 60 seconds, pausing and scraping down the sides once halfway through.<\/p>\n Add the eggs one at a time, beating on medium speed for 2 minutes after each addition.<\/p>\n Fold in 3\/4 cup of whipped cream by hand until the mixture is uniform throughout.<\/p>\n Assembling the French Silk Pie:<\/strong><\/p>\n Evenly spread the chocolate filling into the baked and cooled pie crust.<\/p>\n Top with the whipped topping in one of two ways: either simply spread the whipped topping over the pie with a spatula, or pipe the whipped topping on top with a decorator\u2019s tip to make a pretty design.<\/p>\n Place the pie in the refrigerator to chill for at least 4 hours or overnight.<\/p>\n Serve cold and enjoy!<\/p>\n Note:<\/strong> To ensure the filling sets properly, it’s important to refrigerate the pie for the full amount of time indicated in the recipe.<\/p>\n Make sure the butter is softened before beginning the recipe. Softened butter will blend more easily with the sugar and other ingredients.<\/p>\n It’s important to use room temperature eggs to avoid any lumps in the filling. If you forget to bring the eggs to room temperature, you can place them in a bowl of warm water for 5-10 minutes.<\/p>\n When whipping the cream, make sure not to overwhip it. Overwhipped cream can turn into butter, which will not be suitable for this recipe.<\/p>\n If you want to save time, you can use a store-bought crust instead of making your own.<\/p>\n","protected":false},"excerpt":{"rendered":" How to make French Silk Pie Ingredients: Crust: 1 \u00bc cups all-purpose flour 150g \u00bc tsp sea salt 1 TBS granulated sugar 12g \u00bd cup shortening chilled (113g) 3-4 TBS ice water Chocolate Silk Pie Filling: \u00be cup butter softened (170g) \u00bc cup granulated sugar 50g 1 cup powdered sugar 120g 4 oz. semi-sweet chocolate […]<\/p>\n","protected":false},"author":1,"featured_media":4509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4508"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4508"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4508\/revisions"}],"predecessor-version":[{"id":4510,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4508\/revisions\/4510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4509"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Instructions:<\/h2>\n
Notes:<\/h2>\n