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    You are in: Home / Recipes / Le Mouton Noir French Silk Pie Recipe
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    Le Mouton Noir French Silk Pie

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 25 mins

    25 mins

    6 hrs

    Muffie's Note:

    A friend passed the recipe on to me; I don't know where she got it, but I'm told it originally came from Le Mouton Noir in California and the pastry chef was Jan Phillippi. I found that in this recipe, the quality of the chocolate is noticeable because it's so rich. Cook time is actually chill time.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      Mix crumbs and melted butter together.
    3. 3
      Press crumb mixture into a 10" springform pan.
    4. 4
      Bake for 10 minutes; set aside.
    5. 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. 6
      Add eggs and whip again until just incorporated. Do not over whip!
    7. 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. 8
      After the chocolate is melted, immediately add to butter mixture and stir by hand until smooth and the butter is completely melted.
    9. 9
      Add vanilla and pecans (if desired) Stir to incorporate.
    10. 10
      Pour into the springform pan with the prepared crust.
    11. 11
      Chill at least 6 hours or overnight.
    12. 12
      Remove at least 2 hours prior to serving and serve at room temperature.
    13. 13
      May be made 4-5 days ahead, but should be kept refrigerated. Store leftovers in the refrigerator.

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    Nutritional Facts for Le Mouton Noir French Silk Pie

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 751.3
    Calories from Fat 608
    Total Fat 67.6 g
    Saturated Fat 41.3 g
    Cholesterol 235.8 mg
    Sodium 484.5 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 1.4 g
    Sugars 25.5 g
    Protein 4.9 g

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