This delicious French silk pie is a delicious pie with a pudding filling or chocolate mousse and heavy cream topping; it appears to have originated in the American south. Personally, I have never seen it in France.
For the crust:
- 1 stick (8 tablespoons) salted butter – chilled, cut into pieces
- 1 1/3 cups all-purpose flour
- 1/3 cup pecan halves
- 1/4 cup light-brown sugar
- A pinch of salt
For the filling:
- 1 ½ sticks (12 tablespoons) salted butter, softened
- 3 ounces dark chocolate (75%+), melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Whipped cream (for serving)
- Chocolate curls (for serving)
To make the crust:
- Preheat oven to 325 degrees. Butter a 9-in. pie plate; leave aside. Grind pecans in a food processor, or chop very finely with a knife. In a bowl, mix flour, sugar, pecans, and a pinch of salt.
- Cut in butter until mix resembles coarse meal. Press evenly into prepared pie dish.
- Put in the oven and bake around 20 to 25 minutes, or until golden. Transfer to a wire rack to cool.
To make the filling:
- Using an electric mixer, beat sugar and butter, until light and fluffy, around 2 minutes. Gradually add vanilla extract and melted chocolate.
- Put eggs, one at a time, whisking at medium speed for 5 minutes after each addition. Apply filling into cooled pie crust.
- Next, cover with plastic wrap, and put in the fridge to cool for at least 3-4 hours (or ideally overnight).
- Before serving, top with whipped cream, and garnish with chocolate curls (if desired).
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.