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French Silk Chocolate Pie

Source of Recipe


From "The Perfect Pie" by America's Test Kitchen



List of Ingredients



• 1 recipe single-crust pie dough
  
• 1 cup heavy cream, chilled
  
• 3 large eggs
  
• ¾ cup sugar
  
• 2 tablespoons water
  
• 8 ounces bittersweet chocolate, melted and cooled
  
• 1 tablespoon vanilla extract
  
• 8 tablespoons unsalted butter, cut into ½-inch pieces and softened
  






Instructions



1. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
   
   
2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
   
   
3. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack and let cool completely, about 30 minutes.
   
   
4. Using handheld mixer set at medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Refrigerate until ready to use. Combine eggs, sugar, and water in a large heatproof bowl and set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Using handheld mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat until egg mixture is fluffy and cooled completely, about 8 minutes.
   
   
5. Add chocolate and vanilla to egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until incorporated. Using rubber spatula, fold in refrigerated whipped cream until no white streaks remain. Transfer filling to cooled crust, smoothing top with spatula. Refrigerate, uncovered, until set, at least 3 hours. Serve.
   
   Serves 8