Chocolate Silk Pecan Pie
Yield
servingsPrep
30 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
refridgerated, from 15-oz package) |
|
| Pecan filling | |||
| ⅓ | cup |
sugar
|
|
| ½ | cup |
corn syrup, dark
|
|
| 3 | tablespoons |
margarine
or butter, |
|
| ⅛ | teaspoon |
salt
if desired |
|
| 2 | large |
eggs
|
|
| ½ | cup |
pecans
chopped |
|
| filling | |||
| 1 | cup |
milk
hot |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
chocolate chips (semi-sweet)
|
*
|
| topping | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 | x |
chocolate
curls, if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
refridgerated, from 15-oz package) |
|
| Pecan filling | |||
| 79 | ml |
sugar
|
|
| 118 | ml |
corn syrup, dark
|
|
| 45 | ml |
margarine
or butter, |
|
| 0.6 | ml |
salt
if desired |
|
| 2 | large |
eggs
|
|
| 118 | ml |
pecans
chopped |
|
| filling | |||
| 237 | ml |
milk
hot |
|
| 1.3 | ml |
vanilla extract
|
|
| 315 | ml |
chocolate chips (semi-sweet)
|
*
|
| topping | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 1 | x |
chocolate
curls, if desired |
*
|
Directions
Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.
Heat oven to 350℉ (180℃).
In small bowl, combine sugar, corn syrup, margarine, salt and eggs; beat 1 minute at medium speed.
Stir in pecans.
Pour into crust-lined pan. Bake at 350℉ (180℃) for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. While filled crust is cooling, in blender container or food processor bowl with metal blade, combine all filling ingredients; blend 1 minute or until smooth. Refrigerate about 1½ hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm, about 1 hour. In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.
