Recipe video included. This creamy French silk pie starts with my favorite pie crust, is loaded with a silky smooth, mousse-like chocolate filling and topped with fresh whipped cream. Sprinkle with some chocolate curls and you have an absolutely unbelievable dessert.
Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Make the Filling: Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours.
Make the Whipped Cream: Using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the heavy cream, sugar, and vanilla extract on medium speed until it just reaches stiff peaks. Spread the whipped cream over the top of the chilled pie and garnish with chocolate curls, if desired. Serve immediately or store in the refrigerator, uncovered, for up to 3 hours. Leftovers should be stored in the refrigerator, covered, for up to 4 days.
Nutritional values are based on one serving