Chocolate Silk Pecan Pie

Penny Hall


This is one of my all time favorites. Very rich!


★★★★★ 1 vote

25 Min
3 Hr 50 Min


  • ·
    1 box pillsbury refridgerated pie crusts, softened per box directions
  • ·
    pecan filling: 2 eggs
  • ·
    1/3 cup granulated sugar
  • ·
    1/2 cup dark corn syrup
  • ·
    3 tbsp butter, melted
  • ·
    1/8 ts salt (optional)
  • ·
    1/2 cup chopped pecans
  • ·
    chocolate filling: 1 cup hot milk
  • ·
    1/4 tsp vanilla
  • ·
    1 bag (12 oz) semisweet chocolate chips (2 cups)
  • ·
    topping: 1 cup whipping cream
  • ·
    2 tbsp powdered sugar
  • ·
    1/4 tsp vanilla
  • ·
    chocolate curls if desired

How to Make Chocolate Silk Pecan Pie


  1. 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

Printable Recipe Card

About Chocolate Silk Pecan Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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