Le Mouton Noir French Silk Pie

Ingredients

• 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)

Directions

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.