Chocolate French Silk Pie

Refrigerate the pie dough for a minimum  of 1 hr if you plan on using it right away. I usually make mine the day before to have less steps on baking day. Plus, allowing the dough to rest overnight creates a more relaxed dough that is easier to roll out.

Overnight dough will need about 30 minutes on the counter to warm slightly before rolling. Place dough on a lightly floured surface and lightly coat a rolling pan with flour to prevent sticking. Repeat as needed. 

To roll out the dough for the pan, start from the center and working outwards in all directions, rotating dough clockwise as you go. Dough should be around 1/8 to 1/4-inch thickness and at least 1.5-inches larger than your pie pan.

Lower the dough into the pie pan and gently press into the bottom and sides with a flat hand. Take a sharp knife or scissors and trim away any overhanging dough from the lip of the pan, leaving a 1/2-inch overhang of pie dough. Tuck any overhanging dough underneath itself and crimp the edges with your thumb and forefingers for an elevated look.

Dock the pie dough by pricking it across the bottom and sides with the tines of a fork. Place the pan in the fridge (30 minutes) or freezer (15 minutes) to firm until ready to blind bake. A cold, firm dough will shrink less in the oven.

Place the pie dish on a baking pan, then transfer to the lowest rack of the oven and bake for 15-17 minutes.

Remove the pie from the oven and carefully lift and remove the paper filled with weights. Reduce oven temp to 375℉ (190℃) return the pie back to the oven for 10-12 more minutes of baking. The crust should be golden brown all over and completely baked. Place pie dish on wire rack and allow to cool completely before adding filling. Keep an eye on the crust, too dark brown is over baked. 

Place the sugar and eggs in a medium saucepan on low heat and whisk together. Whisk constantly until thermometer reads 160℉ (72℃) when inserted in the mixture. It may take 9-10 minutes for the egg mixture to reach this temperature, but it will ensure the raw eggs are properly cooked. 

Remove the egg mixture from the heat and let cool about 5 minutes. Pour in the cooled melted dark chocolate and salt. Whisk until the chocolate looks smooth and glossy. It will thicken and look a little textured at first. That's ok.  Just whisk a little more until smooth. 

Make the whipped cream filling while the chocolate mixture cools. Combine the cream, powdered sugar, and vanilla in a large mixing bowl. Using a hand mixer, beat until thick. Place in fridge until ready to use.

Place the softened butter into a large mixing bowl. Using a handheld mixer, beat until fluffy. About 30 seconds.

Scrape the cooled chocolate mixture onto the butter and beat on medium speed until well combined. The chocolate butter mixture should be thick, smooth, and glossy.

The chocolate mixture should now be room temperature and ready for the whipped cream. Add the whipped cream to the chocolate in three batches. Fold in the cream carefully with a silicone spatula, careful to prevent deflating the cream by stirring. 

Once all the cream has been incorporated with no white streaks remaining its time to transfer it to the baked pie crust.

Spoon or pour the chocolate filling into the pie crust and chill in the refrigerator for a minimum of 2 hours or overnight to firm.

Place the mascarpone, cream, powdered sugar, and vanilla in a medium bowl.

Using an electric beater on medium high in a circular motion, whip until thick.

Take a vegetable peeler and scrape down the side of a chocolate bar overtop of the pie to release little chocolate curls.