chocolate silk pecan pie
(1 rating)
This is one of my all time favorites. Very rich!
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(1 rating)
yield
10 serving(s)
prep time
25 Min
cook time
3 Hr 50 Min
Ingredients For chocolate silk pecan pie
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1 box pillsbury refridgerated pie crusts, softened per box directions
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pecan filling: 2 eggs
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1/3 cup granulated sugar
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1/2 cup dark corn syrup
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3 tbsp butter, melted
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1/8 ts salt (optional)
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1/2 cup chopped pecans
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chocolate filling: 1 cup hot milk
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1/4 tsp vanilla
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1 bag (12 oz) semisweet chocolate chips (2 cups)
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topping: 1 cup whipping cream
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2 tbsp powdered sugar
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1/4 tsp vanilla
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chocolate curls if desired
How To Make chocolate silk pecan pie
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1Heat 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
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