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Chocolate Silk Pecan Pie

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  • Prep 25 min
  • Total 3 hr 50 min
  • Servings 10
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Try this chocolate pie recipe made with Pillsbury* Refrigerated Pie Crusts.
Created Sep 7, 2010
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Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)
  • 2 eggs
  • 1/3 cup (75 mL) granulated sugar
  • 1/2 cup (125 mL) dark corn syrup
  • 3 tbsp (45 mL) butter or margarine, melted
  • Dash salt, if desired
  • 1/2 cup (125 mL) chopped pecans
  • 1 cup (250 mL) hot milk
  • 1/4 tsp (1 mL) vanilla
  • 2 cups (500 mL) semisweet chocolate chips
  • 1 cup (250 mL) whipping cream
  • 2 tbsp (25 mL) icing sugar
  • 1/4 tsp (1 mL) vanilla
  • Chocolate curls, if desired

Steps

  •  
    1
    Heat oven to 350ºF. 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 centre 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, icing 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.

Nutrition Information

No nutrition information available for this recipe
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