| Pie Recipes |
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| Written by Mephiston | Saturday, 17 April 2010 09:51 | ||||||
Easy French Silk Pie
Directions Place Chocolate Chips, Butter, Egg and Vanilla into blender. Scald Milk in saucepan (Heating it until just before boiling). Pour hot milk into blender and blend until all is melted and smooth. Pour chocolate mixture into crust and refrigerate immediately and allow to cool until pie is fully set, usually overnight.French Silk PieFrom 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
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" spring form 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 Mix crumbs and butter together, press into a 10" springform pan and bake for 10 minutes in a 350 degree oven. Additional Ideas Use chocolate teddy grahams for the grahamcracker crust, and don't put pecans into it at all. Make sure that the chocolate is warm when you pour it into the butter/egg mixture, but not really hot, or it will scramble the eggs. |
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