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
DIRECTIONS
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2 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. 3 Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 4 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. 5 Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving. 6 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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