Le Mouton Noir French Silk Pie

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 2 -3 cups crushed graham crackers
• 8 -10 tablespoons melted butter
• 2 1/2 cups butter, softened (no substitutes)
• 6 tablespoons butter, softened
• 1 1/3 cups sifted confectioners' sugar
• 4 large eggs
• 1 lb belgium dark semi-sweet chocolate
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/4 cup chopped toasted pecans (optional)

Recipe

• 1 preheat oven to 350°.
• 2 mix crumbs and melted butter together.
• 3 press crumb mixture into a 10" springform pan.
• 4 bake for 10 minutes; set aside.
• 5 whip the 2 1/2 cups + 6 tablespoons butter (margarine, oleo, or spreads not recommended) and sugar together in a mixer until just incorporated. do not over whip!
• 6 add eggs and whip again until just incorporated. do not over whip!
• 7 slowly melt the chocolate with the cream. a double boiler works best, but a heavy sauce pan over low heat works as well.
• 8 after the chocolate is melted, immediately add to butter mixture and stir by hand until smooth and the butter is completely melted.
• 9 add vanilla and pecans (if desired) stir to incorporate.
• 10 pour into the springform pan with the prepared crust.
• 11 chill at least 6 hours or overnight.
• 12 remove at least 2 hours prior to serving and serve at room temperature.
• 13 may be made 4-5 days ahead, but should be kept refrigerated. store leftovers in the refrigerator.