new year, new pie

Growing up, the holidays weren't complete without a french silk pie from Bakers Square. This is my attempt to create a new memory (and tradition) with this from scratch version. The sinful richness of the filling camouflaged the obvious issues with the pie crust's appearance, enticing family to come back for seconds. :)

And, if you're spending the evening in with Ryan Seacrest, this chocolatey goodness will keep your blood sugar up as you watch the ball drop in Times Square.

Spoiler alert: French silk pie contains raw eggs.  

Yield: 1 pie
Active time: 45 minutes
Total time: 210 minutes to overnight proof, depending on pie crust method

ingredients

the pie crust

2½ cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

12 tablespoons cold unsalted butter, cut into ¼ inch slices

1/2 cup chilled solid vegetable shortening, cut into 4 pieces

1/4 cup vodka, cold

1/4 cup cold water

the pie filling

4 ounces unsweetened baking chocolate

1 cup unsalted butter, softened

1½ cups sugar

1 teaspoon vanilla extract

4 eggs

preparation

1. In your food processor with the blade attached, process the flour, salt, and until combined (about 2 one-second pulses).

2. Add the butter and shortening, processing process until a chunky dough just starts to collect in uneven clumps, about 15 seconds.

3. Scrape down the bowl with a rubber spatula and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.

4. Empty the mixture into a medium bowl, pour in the vodka and use a folding motion with your hand until the dough is lightly tacky and sticks together.

5. Divide dough into two even balls, flatten each into 4-inch disk, wrap in plastic wrap, and refrigerate at least 45 minutes or up to 2 days.

6. Remove the one of the dough balls from the fridge and place it between two pieces of parchment paper.

7. Roll into an even circle that’s roughly 2 inches wider than your pie plate.

8. Place the dough disc into your freezer for about 15 minutes.

9. Remove the dough disc from your freezer, slowly peel off one side of the parchment paper, place on top of your lightly greased pie plate, peel off the second piece of parchment paper, and allow to sit atop the pie plate for a minute or two.

10. Shape the pie crust, poke holes into the base, cover parchment paper and line with baking beads (or beans), and place aluminum foil around the edges. 

11. Bake (in an oven preheated to 425 degrees) for 15 minutes, remove the parchment paper and baking beads, place on a cookie sheet, and continue to bake for 10-15 minutes, until golden brown.

12. Remove from the oven to cool. Definite shrink issues. I'm thinking the culprits were the pie plate and lack of pinching. Lesson learned: Taking shortcuts doesn't pay off. :(

13. Place the unsweetened baking chocolate in a small microwave safe bowl, cooking in high for 45 seconds.

14. In your stand mixer bowl with the whisk attached, beat the butter and sugar until fluffy, about 3 minutes.

15. Add in the cooled baking chocolate, vanilla and beat on a medium speed until combined.

16. With your stand mixer speed set on medium speed, over a period of 20 minutes add in the four eggs (that equals one egg every 5 minutes).

 After 5 minutes

 After 10 minutes

 After 15 minutes

After 20 minutes

17. Pour the filling into the baked pie shell and refrigerate for at least two hours (preferably longer).

Original recipes found here and here.

Helpful resource on pie crusts and blind baking found here and here.