Shelly's Recipe

PECAN CARAMEL SILK PIE

Category: Pies - Cream and Custard

Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 tablespoons sugar

Filling:
3/4 cup butter, softened
1 cup sugar
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla
1/2 cup pasteurized refrigerated real egg product

Topping:
Whipped Heavy Cream
1 tablespoon thick caramel ice cream topping, warmed
1 tablespoon thick chocolate ice cream topping, warmed
12 pecan halves

Heat oven to 350. Combine all crust ingredients in small bowl. Press into 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.

Meanwhile, combine 3/4 cup butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in melted chocolate and vanilla. Add 1/4 cup egg product; continue beating 5 minutes. Add remaining egg product; continue beating until smooth (5 minutes).

Spoon mixture into cooled baked crust. Refrigerate until firm (4 hours or overnight).

At serving time, garnish each serving with whipped cream; drizzle with caramel topping and chocolate topping. Top with pecans.