Chocolate Silk Pecan Pie
Two desserts in one: a baked pecan pie base topped with a silky blended chocolate filling and whipped cream. Three luxurious layers in a single pie crust.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
3 hrsCan’t decide between pecan pie and chocolate silk pie? This recipe refuses to choose, and the result is spectacular.
First, a classic pecan filling with dark corn syrup and chopped pecans gets baked until golden and puffed. While it cools, chocolate chips are blended with hot milk and vanilla into a smooth, pourable silk filling that gets layered right on top.
Once chilled and set, the whole thing gets crowned with sweetened whipped cream and chocolate curls.
Three layers. Three textures. One pie that answers every dessert craving at the table.
Kitchen Tips
- Let the baked pecan layer cool completely (a full hour) before adding the chocolate filling, or it will melt and run
- Blend the chocolate filling for a full minute to ensure it’s perfectly smooth with no chip fragments
- The chocolate filling should be slightly thickened but still pourable when you add it; if it sets too firm, gently stir to loosen
- Pipe the whipped cream in rosettes for a polished presentation, or spread it rustic-style with an offset spatula
- This pie needs to stay refrigerated; the chocolate layer softens quickly at room temperature
Ingredients
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.
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