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.
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
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.”
looks like she got the sugar measurement mixed up with the chocolate. I’ve found some other recipes onlin which show 3/4 c sugar and 2 oz chooclate melted.
I’ve made this one, as has my daughter. This comes from my mother-in-law. French Silk Chocolate Pie 450̊F - 9-11 min
Crust: * 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling: * 3 oz unsweetened chocolate, cut into pieces * 1 C sugar
* 1 C butter, softened (do not use margarine) * ½ tsp vanilla
* 4 pasteurized eggs or 1 C fat-free cholesterol-free egg product
Topping: * ½ C sweetened whipped cream * Chocolate curls, if desired
Heat oven to 450̊F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy.
Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator. Alice DuBois Herb - 1970
Since whoever posted the recipe did not have the full recipe(sugar omitted) She/He did not post your recipe exactly so is not in danger of a plagerisim suite. I have reposted recipes that I have tried and added/subtracted ingredients and never got in trouble for doing so. She also gave prpoer credit to your bakery/restaraunt for the recipe. I have many times contacted attorney frineds of mine on this subject and they all agree if just one small thing is changed, even if only a different baking/prep time, the poster can not get in trouble with Copyright laws. Be glad she likes your pie so well she wants to make it at home.
Here’s a better one. Maybe the restaurant will “steal” this one.
From the Lawrence Journal-World newspaper - Mar 7, 1984
French Silk Pie
1 cup butter
1 1/2 cups white granulated sugar
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs (use pasteurized eggs or 1 cup of Original Eggbeaters to prevent salmonella)
One 9-inch pastry pie shell, baked and cooled
Beat the butter and sugar until pale yellow and fluffy,
then blend in chocolate and vanilla.
With an electric mixer, beat in the eggs one at a time,
taking 5 minutes to incorporate each one.
Pour into pie shell and chill several hours before serving.
This is a better version…thank you for sharing. Just for the record…it was never my intent to violate any laws or step on any toes. It just so happened that my memories of Wild Plum were so fond–I treated my bridesmaids to breakfast there on my wedding day.
I don’t live in Eugene anymore but…I am a little baffled. I still know many people there and…none that I can find are familiar with a bakery or any form of what was Wild Plum.
Not so fond memories anymore. I won’t share your recipe again…my apologies…and…Antilope…thank you for the new one…it really is wonderful.
I cannot thank you enough.