French Silk Pie

From Le Mouton Noir, Saratoga California, 1987.  We believe the Pastry Chef at the time was Jan Phillippi. This recipe came from this restaurant back in the days when it was still owned and operated by Don Durante and his wife Marcia.  This recipe is as memorable as the early days of this spectacular local restaurant.

Serves 12


1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)


Melt the chocolate with cream slowly in a double boiler.  Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated.  Add eggs, whip again till just incorporated.   Add chocolate mixture after chocolate is  melted and still warm, stir by hand until smooth and the butter is completely melted.  Then add pecans and pour into a 10" springform pan lined with a graham cracker crust.  Chill at least 6 hours or over night.  Remove at least 2 hours before serving and serve at room temperature.   This pie may be made 4 -5 days ahead but should be kept refrigerated.

Graham Cracker Crust
Makes one 10" crust

2-3 cups crushed graham crackers
4-6 ounces melted butter

Mix crumbs and butter together, press into a 10" springform pan and bake for 10 minutes in a 350 degree oven.