Chocolate French Silk Pie

bakerbettie.com

Shelly

subheading: For the Crust:

1 ¼ cups (150 gr) all-purpose flour

½ tsp kosher salt

⅓ cup (75 gr) shortening or cold butter cut into small pieces

2 to 4 TBSP (30 ml-60 ml) ice water

subheading: For the Filling:

1 cup (220 gr) unsalted butter, room temperature

1 ½ cups (294 gr) granulated sugar

4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)

2 tsp vanilla extract

2 TBSP (13 gr) cocoa powder (optional, but intensifies the chocolate flavor and color)

¼ tsp instant espresso powder (optional, but intensifies the chocolate flavor)

4 large eggs, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)

subheading: For the Topping:

1 cup (237 ml) cold heavy whipping cream

1 tsp vanilla extract

⅓ cup (40 gr) powdered sugar

chocolate shavings, optional

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