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French Silk Pie
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Prep Time:
25 minutes
Total Time:
3 hours 20 minutes
Homemade classic pie shop pie recipe - simple and delicious!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 1 cup granulated sugar
  • 3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
  • 1 1/2 teaspoons vanilla
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 3/4 cup fat-free cholesterol-free egg product
  • 3/4 cup whipping cream
  • 2 tablespoons granulated or powdered sugar
  • 1 teaspoon vanilla
  • Chocolate curls, if desired
Instructions:
  • In a medium bowl, combine flour and salt, then cut in shortening using a pastry blender until the mixture resembles small peas. Gradually add cold water one tablespoon at a time, mixing with a fork until the dough comes together and almost cleans the sides of the bowl (add 1 to 2 teaspoons more water if needed).
  • Combine the pastry into a ball and gently shape it into a flattened round on a lightly floured surface. Wrap it in plastic wrap and chill for about 45 minutes until the dough is firm but still flexible. Chilling helps the shortening firm up for flakier pastry. If refrigerated longer, allow the dough to soften slightly before rolling it out.
  • Preheat oven to 475°F. Roll out pastry with a floured rolling pin into a circle 2 inches larger than an upside-down 9-inch glass pie plate. Gently fold the pastry into fourths then place it in the pie plate, unfolding and pressing firmly against the bottom and sides. Trim the overhanging edge of the pastry to 1 inch from the rim of the pie plate. Tuck and crimp the pastry edges as desired, then prick the bottom and sides thoroughly with a fork. Bake for 8 to 10 minutes until lightly browned, then cool on a rack.
  • In a medium bowl, use an electric mixer to beat 1 cup of granulated sugar and butter until light and fluffy. Mix in 1 1/2 teaspoons of vanilla and chocolate. Gradually beat in the egg product on high speed until light and fluffy (about 3 minutes). Pour the mixture into the pie crust and refrigerate until set, for at least 2 hours but not more than 24 hours.
  • In a chilled medium bowl, whip together 2 tablespoons of granulated sugar, 1 teaspoon of vanilla, and whipping cream using an electric mixer on high speed until stiff peaks form. Spread the whipped cream on top of the pie and decorate with chocolate curls.

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