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
Ingredients:
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)
Directions:
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.