Name: Chocolate Silk Pecan Pie
Ingredients: Crust; 1 box Pillsbury® refrigerated pie crusts (softened as directed on box); Pecan Filling; 2 eggs; 1/3 cup granulated sugar; 1/2 cup dark corn syrup; 3 tablespoons butter or margarine (melted); 1/8 teaspoon salt (if desired); 1/2 cup chopped pecans; Chocolate Filling; 1 cup hot milk; 1/4 teaspoon vanilla; 1 bag (12 oz semisweet chocolate chips (2 cups)); Topping; 1 cup whipping cream; 2 tablespoons powdered sugar; 1/4 teaspoon vanilla; Chocolate curls (if desired)

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Chocolate Silk Pecan Pie

Course: Dessert

Keyword: chocolate, pecan, pie

Servings:

Author: Pillsbury

Ingredients

Crust
1 box Pillsbury® refrigerated pie crusts softened as directed on box
Pecan Filling
2 eggs
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine melted
1/8 teaspoon salt if desired
1/2 cup chopped pecans
Chocolate Filling
1 cup hot milk
1/4 teaspoon vanilla
1 bag 12 oz semisweet chocolate chips (2 cups)
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls if desired

Instructions

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.