Happy Pi Day, folks! Yes, today’s date is 3.14. And what more reason does a little math-centric girlie like me need to make a pie?
I have never made a whole pie from scratch before. I have made a pie crust once in my entire life and that time I used a canned pie filling. Usually, I just buy pie crusts and then make the filling from scratch. Today, however, I felt the need to challenge myself.
When I started trying to decide what to make for Pi Day (like three weeks ago), I had a Certain Someone make an ordered list of his favorite kinds of pie. Of course, french silk was the top one, chocolate lover that he is. I researched different recipes and narrowed it down to two different ones. I liked the traditional crust recipe in the first and the filling recipe in the second. So I decided to combine the two.
So celebrate today. Bake a pie. Watch The Life of Pi. And remember, the circumference of your desert is 2πr.
- For me, it took about 6 TBSP of water to form the crust.
- Also, the time it takes for the crust to cool is about how long it takes to make the filling.
- Don’t eat too much of the chocolate!
French Silk Pie
Adapted from bakerbettie.com
- 1 1/2 cups flour
- 1/2 cup shortening
- Pinch of salt
- Ice water
- Preheat oven to 400ºF.
- Cut the shortening into the flour and salt using a pastry cutter (or a fork if you don’t have one like me). It will be really crumbly.
- Add 1 TBSP of ice water at a time and mix until the dough forms a ball.
- Roll out the dough and place into a pie dish. Crimp the edges using your fingers or a fork. Dock the dough several times in the bottom and the sides using a fork.
- Place some parchment paper on top of the dough and fill with dry rice, beans, or pie weights if you have them.
- Cook the pie crust in the oven for 15 minutes. Remove the parchment paper and weights and cook the crust for 10 minutes longer, or until it’s golden and flaky.
- Let the crust cool completely before filling.
Adapted from browneyedbaker.com
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 3 eggs
- ¾ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 8 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces
- 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.
- Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
- In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
- 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. Serve with fresh whipped cream.