French silk chocolate pie

Preparation

Baking Directions:

For crust: Process the flour, sugar, and salt together in a food processor until combined.

Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 pulses.

Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses.

Transfer the mixture to a bowl.

Sprinkle 4 tablespoons of the ice water over the mixture.

Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.

If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk.

Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes.

Roll the dough on a lightly floured counter to a 12-inch circle, about 1/8 inch thick.

Fit the dough into a 9-inch pie plate, letting the excess dough hang over the edge.

Following the photos, trim, fold, and crimp the edges.

Freeze the unbaked pie crust until firm, about 30 minutes, before filling or baking.

For pie:Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.

Remove the prepared pie shell from the freezer.

Line the chilled pie crust with a double layer of foil, covering the edges to prevent burning, and fill with pie weights or pennies.

Bake until the pie dough looks dry and is light in color, 20 to 25 minutes.

Remove the weights and foil and continue to bake until the crust is deep golden brown, 10 to 15 minutes.

Set aside to cool to room temperature.

In a medium bowl, whip the cream with an electric mixer on medium-low speed until frothy, about 1 minute.

Increase the speed to high and continue to whip until the cream forms stiff peaks, 1 to 3 minutes.

Cover and refrigerate until needed.

Combine the eggs, sugar, and water in a large heatproof bowl set over a medium saucepan filled with 1/2 inch barely simmering water (don't let the bowl touch the water).

Beat with an electric mixer on medium speed until the egg mixture is thickened and registers 160 degrees, 7 to 10 minutes.

Off the heat, continue to beat the egg mixture until fluffy and cooled to room temperature, about 8 minutes longer.

Add the cooled chocolate and vanilla to the egg mixture and beat until incorporated.

Beat in the butter, a few pieces at a time, until well combined.

Using a spatula, fold in the whipped cream until no streaks of white remain.

Scrape the filling into the cooled pie shell and refrigerate until set, at least 3 hours, and up to 24 hours.

Serve.