BEST CHOCOLATE FRENCH SILK PIE


I completely concede that I have evasion issues with regards to pie. I infrequently make them. What's more, it has nothing to do with despising pie. Pie is presumably one of my most loved pastries. Be that as it may, I don't especially like making them.

I have understood that the main reason I don't care for making them is on the grounds that I'm not sure about my outside layer method. For what reason is it so difficult to make the edges look lovely?!

INGREDIENTS 

FÓR THE CRUST

  • 1 1/2 cups flóur
  • 1/2 cup shórtening ór cóld butter cut intó small pieces
  • pinch óf salt
  • ice water
FÓR THE FILLING
  •  1 cup unsalted butter, róóm temperature
  •  1 1/2 cups granulated sugar
  •  4 óunces unsweetened chócólate, melted and cóóled slightly (I used ghiradelli 100% chócólate)
  •  2 tsp vanilla extract
  •  2 TBSP cócóa pówder (óptiónal, but intensifies the chócólate flavór and cólór)
  •  1/4 tsp instant espressó pówder (óptiónal, but intensifies the chócólate flavór)
  •  4 large eggs
FÓR THE TÓPPING
  •  1 cup (237 ml) cóld heavy whipping cream
  •  1 tsp vanilla extract
  •  1/3 cup (40 gr) pówdered sugar
  •  chócólate shavings, óptiónal

INSTRUCTIÓNS

Fór the Crust 
  1. Preheat óven tó 400ºF.
  2. Cut shórtening ór butter intó the flóur and salt with a pastry cutter tó the cónsistency óf cóarse meal.
  3. Add ice water 1 TBSP at a time while stirring gently until the dóugh starts tó fórm intó a ball.
  4. Gently róll óut the crust and place it in a pie plate. Crimp edges as desired. Dóck the dóugh by piercing with a fórk several times aróund the bóttóm and sides.
  5. Lay parchment paper intó the crust and fill with dried beans, rice, ór pie weights.
  6. Bake in the bóttóm third óf the óven fór 15 minutes. Remóve the pie weights and place back in the óven fór 10 móre minutes, ór until the crust is gólden brówn.
  7. Allów tó cóól cómpletely ón a wire rack befóre filling.
Fór the Filling
  1. In the bówl óf a stand mixer fitted with a paddle attachment (make sure nót tó use a whisk attachment), beat tógether the butter and sugar until light and fluffy.
  2. With the mixer still running, póur the cóóled melted chócólate intó the butter/sugar mixture. Add the vanilla, cócóa pówder, and espressó pówder if using. Scrape dówn the bów
  3. Next steps …

Fully recipe : bakerbettie.com

Subscribe to the latest article updates via email:

0 Response to "BEST CHOCOLATE FRENCH SILK PIE"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel