Wild Plum's French Silk Pie

[Charlotte Groth]

Years ago there was a chain of restaurants in Oregon, The Wild Plum. They had the most AMAZING pastries and desserts, or at least I think they did. They looked wonderful, but I wouldn't know because..I couldn't get past the French Silk Pie.

To my vast dismay, they closed down a few years back, but..BUT..I was fortunate enough to learn that one of my husband's cousins had actually worked for them--baking pies. This is the recipe he gave me--cut down from the original for home use:

1/2 cup butter (no substitutes)
3/4 cup unsweetened dark chcolate, melted and cooled
2 eggs
1 - 9" pie crust, baked and cooled
dash of vanilla

Everything must be at room temperature. Careful not to overbeat.

Beat butter just until creamy; add sugar. Beat one minute at medium speed. Add chocolate; beat 2 minutes at medium speed. Add 1 egg; beat 5 minutes at high speed. Add second egg; beat another five minutes, at high speed. Add vanilla. beat in one minute. Pour in shell. Chill five hours or more.

[WildPlumPies]

Charlotte, The Wild Plum Restaurants have closed down but the Wild Plum Bakery is still alive and doing well. You may want to rethink sharing a recipe that is trademarked. I understand that you enjoyed this pie and appreciate your enthusiasm but we the owners of Wild Plum Pies in Eugene and this is a portion of one of our trademarked recipes. This can be cause for trademark enfringement, the recipes a business creates and uses for their livelihood are very important and treated very seriously. I'm glad that you enjoy this pie and wish you all the pleasure that it was intended to create. Please consider what you are publishing and how it may effect the rightful owner of this recipe.
Thank You, Wild Plum Pies Owners

[rachael24]

I never heard of Wild Plum restaurants either...I may have to try this though.

[carole coushaine]

Even though recipes are tried to be duplicated, very seldom are they the EXACT one. Even though the ingredients may be similar, or even the same...the "secret " is HOW it goes together as much as what's in it. I feel there is no need for anyone to freak out because someone stole there secret. Remember, " it's not the clay, but the hands that mold it."

[Kitchen Witch]

So true Carole -

There are tens of thousands of recipes with the same ingredients.

It's always been like that and it most likely stay that way.