Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Jean Webster's French Silk Pie 3.8 (238) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print 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. Print