Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
French Silk Pie
French Silk Pie
French Silk Pie
photo credit: Ev Thomas
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.
Recipe By:
Le Mouton Noir, Saratoga California, 1987.
Prep
N/A
|
Total
N/A
|
Serves
12
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pies
Email
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)
Graham Cracker Crust:
Makes one 10" crust
2-3
cups
crushed graham crackers
4-6
ounces
melted butter
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Dark Chocolate Pie with Cocoa Nib Praline
Brown Butter Raspberry Tart
Butternut Squash Pie
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.