French Silk Pie

Source

The Little Blue Mixer

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

Display units in Metric

Serves Change

Yields 1 pie originally 1 pie

Crust
2	cups	vanilla wafers finely ground
¹⁄₂	cup	pecans finely ground
5	tablespoons	butter melted
Filling
6	tablespoons	cocoa
2	tablespoons	butter melted
2	teaspoons	vanilla
1	cup	butter softened
1 ¹⁄₂	cup	sugar
4		eggs pasteurized if desired
Whipped Cream
1	cup	whipping cream
2	tablespoons	sugar
¹⁄₂	teaspoon	vanilla

For the crust, grind the vanilla wafers and pecans in a food processor. Mix with 5T of melted butter. Slowly and firmly press the mixture into the pie pan, working from the center out and up the sides. Bake for 10 minutes at 350 degrees. Let the crust cool completely.

In a small bowl, stir together cocoa powder, 2T of melted butter, and vanilla.

In a large mixing bowl, cream together 1 cup of softened butter and sugar.

Add the chocolate mixture to the large bowl and mix until combined.

Add 2 eggs to the mixture and beat for 5 minutes, stopping once or twice to scrape down the bowl. Add the last 2 eggs and beat for 5 minutes.

Pour the filling into the cooled crust and let chill in the refrigerator for several hours before serving.

Optional, top with fresh whipped cream and chocolate shavings. For whipped cream, beat 1 cup of whipping cream while gradually adding 2 tablespoons of sugar and a bit of vanilla until just before stiff peaks form.

Enjoy!

For the crust, grind the vanilla wafers and pecans in a food processor. Mix with 5T of melted butter. Slowly and firmly press the mixture into the pie pan, working from the center out and up the sides. Bake for 10 minutes at 350 degrees. Let the crust cool completely.
In a small bowl, stir together cocoa powder, 2T of melted butter, and vanilla.
In a large mixing bowl, cream together 1 cup of softened butter and sugar.
Add the chocolate mixture to the large bowl and mix until combined.
Add 2 eggs to the mixture and beat for 5 minutes, stopping once or twice to scrape down the bowl. Add the last 2 eggs and beat for 5 minutes.
Pour the filling into the cooled crust and let chill in the refrigerator for several hours before serving.
Optional, top with fresh whipped cream and chocolate shavings. For whipped cream, beat 1 cup of whipping cream while gradually adding 2 tablespoons of sugar and a bit of vanilla until just before stiff peaks form.
Enjoy!

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