Chocolate Silk Pecan Pie
(from Larissa84’s recipe box)
Source: Taste of Home
Prep time: 25 minutes
Cook time: 230 minutes
Serves 10 people
Categories: Fall, Pies, Thanksgiving, sweets
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
- 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
Directions
-
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. Yield: 10 servings.