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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
I N G R E D I E N T S
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)
I N
S T R U C T I O N S
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
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.
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Equipment
Springform
pans are very handy for making cheesecakes, tortes, or other types of cakes
that are otherwise difficult to remove from the pan. Simply release the latch on the side,
the bottom and sides release.
10" Springform Pan, $7.99 Made in Germany
Culinary History
Graham
Crackers are sweetened wheat "biscuits" or "crackers"
eaten in the U.S. as a type of "cookie" They are flat, about 3 inches
square and appear dark golden brown. They are (frequently sweetened with honey),
Grahams were invented in 1829 by Presbyterian Minster named Sylvester Graham. He was
a vegetarian and promoted the use of a type of coarsely ground wheat flour which was high
in fiber. The flour became known as "Graham Flour" and the crackers known as
"Graham Crackers". |
