Chocolate Silk Pecan Pie

Name: Chocolate Silk Pecan Pie
Total time: P3H
Cuisine: Fusion
Ingredients: pie shell (9 inch); sugar; corn syrup, dark; margarine; salt; eggs; pecans; milk; vanilla extract; chocolate chips (semi-sweet); heavy whipping cream; powdered sugar; vanilla extract; chocolate

YIELD

servings

PREP

30 min

COOK

45 min

READY

3 hrs

Ingredients

EACH PIE SHELL (9 INCH)
refridgerated, from 15-oz package)

Pecan filling

⅓

CUP SUGAR

CUP CORN SYRUP, DARK

TABLESPOONS MARGARINE
or butter,

⅛

TEASPOON SALT
if desired

LARGE EGGS

CUP PECANS
chopped

filling

CUP MILK
hot

TEASPOON VANILLA EXTRACT

1 ⅓

CUPS CHOCOLATE CHIPS (SEMI-SWEET) *

topping

CUP HEAVY WHIPPING CREAM

TABLESPOONS POWDERED SUGAR

TEASPOON VANILLA EXTRACT

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.