November 09, 2011

Chocolate Silk Pecan


1 Pillsbury refrigerated pie crust, softened

2 Eggs
1/3 c Granulated Sugar
1/2 c Dark Corn Syrup
3 tbsp. Butter or Margarine, melted
1/8 tsp Salt (optional)
1/2 c Chopped Pecans

1 c Hot Milk
1/4 tsp Vanilla Extract
1 (12 oz) bag Semisweet Chocolate Chips

1 c Whipping Cream
2 tbsp Powdered Sugar
1/4 tsp Vanilla Extract
Chocolate Curls (optional)
Heat oven to 350 degrees. Place pie crust in 9" glass pie plate, as directed on box. In small bowl, beat eggs with electric mixer on med. speed until well blended. Add granulated sugar, corn syrup, butter, and salt. Beat 1 min. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2-3" wide strips of foil to prevent excessive browning. Remove foil during last 15 min of bake time. Bake 40-55 min or until pie is puffed and golden brown. Cool 1 hour. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover. Blend 1 min or until smooth. Refrigerate until mix is slightly thickened but not set, about 1.5 hours. Gently stir in 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 vanilla with mixer on high until stiff peaks form. Spoon or pipe whip cream over filling. Garnish with chocolate curls. Cover and refrigerate leftovers.