Harris Family Recipes

From Martha Stewart: Jean Webster’s French Silk Pie
For the Curst
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt

For the Filling
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving

1. Make the Curst
   1. Preheat oven to 325 degrees
   2. Butter a 9 inch pie plate, set aside
   3.  Grind pecans in a food processor, or chop very finely with a knife.
   4.  Add flour, sugar and salt
   5. Cut in butter until mixture resembles coarse meal.
   6. Press firmly into prepared pie plate.
   7. Back until golden, 20-25 minutes
   8. Transfer to a wire rack to cool
2. Make the Filling
   1.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.
   2. With machine running, gradually add melted chocolate and the vanilla.
   3. Add eggs, one at a time, beating at medium speed for five minutes after each addition.
   4. Poor filling into cooled pie crust.
   5. Cover with plactic 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.

This entry was posted on Monday, December 24th, 2018 at 3:01 pm and is filed under Desert, Pie. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.