Sourdough French Silk Pie

Recipe by Kerenza De Freitas. A timeless French silk pie made even more special with a flaky, sourdough einkorn crust. Rich, silky chocolate mousse meets a subtle tang from naturally fermented dough, all finished with a dollop of maple-sweetened whipped cream. The sourdough crust needs at least 12 hours for the chilled fermentation, so be sure to begin your crust the day before you plan to bake it.

Instructions

Make the crust: 

1. *If using a stiff starter, begin by adding a couple tablespoons of water to loosen it up, so that it becomes more of a fluid consistency.
2. Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter cubes then add the cold sourdough starter and cold water. Mix with a fork then bring together with your hands. Flour your work surface and continue to bring together. Wrap in cling wrap and place in the fridge for 20 minutes.
3. Remove from the fridge and flour your work surface. Roll the dough out to a small rectangle and cut into quarters. Stack the quarters on top each other and roll out again, repeating the last step. Wrap with cling wrap and refrigerate for at least 12 hours, up to 24 hours.
4. Flour your work surface and roll the crust out to fit a 9" pie dish. Refrigerate for an hour. Preheat the oven to 425°F. Place a piece of parchment paper on top of the cold dough, making sure the paper is large enough to hang over the dish. Fill with pie weights, rice or beans which covers up to the sides of the dish. Bake for 20 minutes, then remove the parchment paper with the weights. Reduce the oven to 375°F and bake for another 15-20 minutes. Remove from the oven and cool.
   

Make the filling:

1. In a small saucepan whisk the eggs and sugar. Heat over medium heat, continuously whisking until it reaches 160°F. Remove from the heat and stir in the melted chocolate and vanilla extract. Cool to room temperature, mixing occasionally.
2. Using an electric mixer, in a large bowl, beat the butter for 2-3 minutes until light and fluffy. Slowly pour in the cooled chocolate mixture and beat for 5-6 minutes until light and fluffy.
3. In a separate bowl, beat the cold heavy cream until stiff peaks form. Fold into the chocolate mixture.
4. Pour the silky smooth mixture into the pie dish, smoothing evenly. Refrigerate for a few hours.
5. Beat the cold heavy cream, maple syrup and vanilla extract until stiff peaks form. Top the pie with the whipped cream and garnish with the shaved chocolate. Chill for a few hours before serving.

Notes:

• A 100% sourdough starter means that it has been fed the same amount of flour and water by weight. It has a more fluid consistency than a “stiff starter”. For example: 50g starter, 50g flour, 50g water (1:1:1) OR 50g starter, 100g flour, 100g water (1:2:2). Both of these ratios have the same amount of flour and water by weight. If using a stiff starter, you can add a couple tablespoons of water to loosen it up, where it becomes more of a fluid consistency, before adding it to the ingredients.
  
• The whipped cream topping will begin to deflate and weep if done too many hours in advance so be sure to top it just a few hours before serving to look its best.
• Store any leftovers for 3-5 days in the fridge.