Jean Webster's French Silk Pie

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.


For the Crust

  • 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan

  • 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


  1. 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.

  2. 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.

  3. 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.

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