Today, March 14, is known as "Pi" Day. (For those who didn't do well in math... it's because the number for pi is 3.14(plus a lot more numbers)... so March 14, 3-14... Pi Day.)
For the Crust:
2 cups flour
1 tsp. salt
2 Tbsp. powdered sugar
1/2 cup shortening
1/2 cup heavy cream
3 Tbsp. butter
For the Lemon Curd Filling:
1-2 Tbsp. Lemon Zest
1/2 cup fresh lemon juice (from 2-4 lemons)
6 egg yolks
3/4 cup sugar
3/4 cup butter (cut into chunks)
For the Whipped Cream Topping:
1 1/2 cups heavy cream
1/4 cup powdered sugar
Optional: 1-2 Tbsp vanilla
Start with the lemon curd because it will need to set up in the refrigerator for a few hours.
(I used the whites to make some yummy buttercream icing for another project I'm cooking up. I'm not a huge meringue pie fan, but you could always do that, of course.)
Stirring constantly, allow the mixture to thicken. This took me about 10 minutes. (And you really do have to stir constantly, sorry.) You know it's ready when it coats the back of your spatula.
*I've found that the butter cools my curd enough that it's no longer really too warm after that step. However, if you want to wait until it cools a little more before adding the plastic wrap, that's okay. Just don't wait too long. The skin is yucky.
Allow the lemon curd to set up in the refrigerator at least 3 hours to overnight.
*Note: This lemon curd is also amazing on just about anything... scones, biscuits, Vanilla wafers. I love this stuff.
It keeps for about 1 week in the refrigerator... but that's not an issue because it will never last that long. (Especially since we're about to add it to the pie.)
Make the Crust:
Preheat the oven to 425-degrees.
Add shortening and butter, and either mix on low or cut in with a pastry cutter just until you get coarse crumbs, like you see above.
*If you overmix this, it's not flaky at all. It gets all hard like a store-bought crust. Blech.
Add the cream, with the mixer on low until it just begins to form a ball. There will still be some crumbs. Again, do not overmix or it will get tough.
Knead the dough just until it forms a ball, divide the dough in half. This recipe makes two crusts for a 9" pie. If you only need one (like for this chocolate pie recipe), wrap the other half of the dough in plastic wrap, stick it in a freezer bag, and put it in the freezer for later use.
Bake at 425 for 30-40 minutes. (Remove the parchment & beans with about 10 minutes left at the end to get the middle/bottom golden brown.)
Make the Whipped Cream & Assemble the Pie
To help whip the cream, put the bowl and beater(s) in the refrigerator for a while before you whip it.
Store the pie in the refrigerator.
Click the Links Below to See:
French Silk Pie Recipe
Most Ridiculous Chocolate Cake Recipe/Tutorial
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