French Silk Pie

Name: French Silk Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 8 tbsp. unsalted butter, cut into 1" pieces; 1 cup flour; 1 cup finely chopped pecans; 12 tbsp. unsalted butter, softened; 1 1 ⁄ 3 cups plus 2 tbsp. sugar; 3 eggs; 3 tsp. vanilla extract; 2 oz. unsweetened chocolate, melted and cooled; 1 cup heavy cream; Chocolate shavings, for garnish

Serves
serves 8

JAMES ROPER

This dreamy chocolate pie is a customer favorite at the Country Dove restaurant in Elk City, Oklahoma. This recipe first appeared in the iPad edition of our August/September 2013 Heartland issue with Jane and Michael Stern's article Glory Road.

Ingredients

For the Crust

8 tbsp. unsalted butter, cut into 1" pieces
1 cup flour
1 cup finely chopped pecans

For the Filling and Topping

12 tbsp. unsalted butter, softened
1 ¹⁄₃ cups plus 2 tbsp. sugar
3 eggs
3 tsp. vanilla extract
2 oz. unsweetened chocolate, melted and cooled
1 cup heavy cream
Chocolate shavings, for garnish

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Instructions

Step 1

Make the crust: Heat oven to 350°. Pulse butter, flour, and pecans in a food processor until ingredients form a dough. Press dough evenly into the bottom and sides of a 10" pie plate. Bake until crust is golden, 20–25 minutes. Set aside to cool.

Step 2

Make the filling: Using an electric hand mixer, beat butter and 1 1⁄3 cups sugar in a bowl until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating 1–2 minutes after each egg. Add 2 tsp. vanilla and melted, cooled chocolate; beat until smooth. Pour filling into crust; refrigerate until set, about 2 hours.

Step 3

Make the topping: Using a hand mixer, beat cream until soft peaks form, 1–2 minutes. With the mixer on, slowly add 2 tbsp. sugar and 1 tsp. vanilla; continue to beat until stiff peaks form, about 1 minute more. Spread whipped cream over pie and garnish with chocolate shavings.

Make the crust: Heat oven to 350°. Pulse butter, flour, and pecans in a food processor until ingredients form a dough. Press dough evenly into the bottom and sides of a 10" pie plate. Bake until crust is golden, 20–25 minutes. Set aside to cool.
Make the filling: Using an electric hand mixer, beat butter and 1 1⁄3 cups sugar in a bowl until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating 1–2 minutes after each egg. Add 2 tsp. vanilla and melted, cooled chocolate; beat until smooth. Pour filling into crust; refrigerate until set, about 2 hours.
Make the topping: Using a hand mixer, beat cream until soft peaks form, 1–2 minutes. With the mixer on, slowly add 2 tbsp. sugar and 1 tsp. vanilla; continue to beat until stiff peaks form, about 1 minute more. Spread whipped cream over pie and garnish with chocolate shavings.