Happy Pie Day!
Nerdy event, I knooowwww but why not jump at the opportunity to make this lovely dessert?? And for those who don’t get the math joke, today is March (3) the 14th (.14): the mathematical ratio between a circle’s circumference to its’ diameter that is always 3.14.
Make this pie because it is pretty much butter with a hint of chocolate, beaten in to a silky filling that is encased with a flaky, buttery crust. Mhmmmm. I also drizzled left over chocolate sauce from my St. Patty’s pancakes for an extra hit of chocolate.
French Chocolate Silk Pie
- 1 1/4 cups leveled flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup cold butter, cut into 1/4 inch cubes
- 1/2 cup butter, room temperature
- 3 oz semisweet chocolate
- 3/4 cup sugar
- 2 eggs
- 1 tbsp irish cream
- 1 tbsp cornstarch
- 1 tsp vanilla
- 1 tbsp cream cheese, room temperature
- 1 tbsp semisweet chocolate chips, melted and cooled
- 1 tbsp cocoa powder
- 1/2-1 tbsp irish cream
- 1 tbsp confectioners sugar
Sift together flour, salt, and sugar. Squish butter into flour with your fingers until a coarse crumb results. Try not to overwork to keep the crust nice a flaky. Add 1/4 cup water to help dough form a flat disc, then wrap in saran wrap and cool in fridge for an hour. When cooled, roll out dough on floured surface and place in buttered pie dish. Press dough in and fold over edge of dish. Trim edges and poke dough with fork all over to allow air to escape when cooking. Cook for 10 minutes until golden. Remove and cool for an hour.
Beat butter and sugar together until fluffy. Add in melted chocolate, eggs, vanilla, irish cream, and finally cornstarch. Beat for 3 minutes until a smooth, luscious texture is achieved. Pour filling into cooled crust and cool pie for an hour. When ready to serve, beat the ingredients for the drizzle together and pour on top. Slice and serve!
Happy Pi Day!