Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Jean Webster's French Silk Pie 3.8 (238) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch 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. Ingredients For the Crust 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan ⅓ cup pecan halves 1 ⅓ cups all-purpose flour ¼ cup firmly packed light-brown sugar ¼ teaspoon salt For the Filling 12 tablespoons (1 ½ sticks) salted butter, room temperature 1 cup granulated sugar 3 ounces unsweetened chocolate, melted and cooled 1 ½ teaspoons pure vanilla extract 3 large eggs Whipped cream, for serving Chocolate curls, for serving Directions 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. Cook's Notes Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Rate it Print