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.

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Yield: Serves 12
French Silk Pie 5 2
User Rating:
Average: 5 (2 Ratings)
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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)


Graham Cracker Crust
Makes one 10" crust

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


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 vanilla and pecans, stir to incorporate 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

Mix crumbs and butter together, press into a 10" springform pan and bake for 10 minutes in a 350 degree oven.
Posted: 9/16/2009 4:58:55 PM
I made this recipe for a friend who is always eating the French Silk Pie at a chain restaurant.  They loved it.  I was surprise that it was not super sweet.  It had a very rich flavor and was easy to make.  I look forward to sharing this recipe with other friends.
I found this recipe on GourmetSleuth in 2002 and made it for friends at work.  They raved about it and asked at which bakery had I found it?  It became an office favorite, often requested for birthdays.  Since then I have lived in several places around the world, and have never gotten so many compliments on one recipe.  Now I am in Mexico, without my recipes, and SO happy to see it is still on this site!  I do cut it into 16 pieces because it is so rich.  Also, I add ground nuts - pecans or hazelnuts - to the crust recipe, and use Specaloos instead of graham crackers.

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