Jean Webster's French Silk Pie
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.
For the Crust
- 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
- 1/3 cup pecan halves
- 1 1/3 cups all-purpose flour
- 1/4 cup firmly packed light-brown sugar
- 1/4 teaspoon salt
For the Filling
- 12 tablespoons (1 1/2 sticks) salted butter, room temperature
- 1 cup granulated sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- Whipped cream, for serving
- Chocolate curls, for serving
Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.