Very lightly grease a 9” round pie plate, set aside.
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes and up to one day (overnight).
After the dough has chilled, preheat oven to 450 degrees F.
Roll out dough on a well-floured surface or pastry cloth and shape it into your prepared pie plate.
Prick dough with a fork or add pie weights on top of the crust.
Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.
Set aside to cool. (You can set the crust in a cool place like the refrigerator to expedite the cooling process)!
Make the Topping/Whipped Cream for the filling:Whip ½ cup whipping cream (for the filling) in a standing mixer fitted with the whisk attachment on high until stiff peaks form. Transfer whipped cream to an airtight container and set-aside in the refrigerator. Add 1 cup of whipping cream to the bowl of your standing mixer and mix on high until soft peaks form. Add powdered sugar and vanilla and mix on high until stiff peaks form. Transfer to another bowl and set aside in the refrigerator.
Make the Chocolate Filling:
Melt chocolate in the microwave or over a double boiler until smooth. Set aside to cool. Cream butter and sugar with electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy. Blend in cool chocolate, salt and vanilla. Add eggs one at a time beating on medium speed for 2 minutes after each addition. Fold in ½ cup whipping cream by hand.
Putting it together:
Evenly spread the chocolate filling into pastry crust.
Top with whipped topping.
Place in the refrigerator to chill for at least 2 hours or overnight!
Serve cold and enjoy!
Cover loosely and refrigerate left overs for 4-5 days.
Homemade French Silk Pie from Scratch
Amount Per Serving (1 slice)
Calories 560Calories from Fat 396
% Daily Value*
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 17g
* Percent Daily Values are based on a 2000 calorie diet.