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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 refrigerated unbaked pie crust
Pecan Filling
2 eggs
1/3 cup sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
1/2 cup chopped pecans
Chocolate Filling
1 cup hot milk
1/4 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips (2 cups)
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired
Heat oven to 350 degrees. Place pie crust in 9-inch glass pie plate
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. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
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. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Just before serving, in small bowl, beat whipping cream, powdered 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.
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CHOCOLATE SILK PECAN PIE
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 refrigerated unbaked pie crust
Pecan Filling
2 eggs
1/3 cup sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
1/2 cup chopped pecans
Chocolate Filling
1 cup hot milk
1/4 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips (2 cups)
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired
Heat oven to 350 degrees. Place pie crust in 9-inch glass pie plate
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. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
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. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Just before serving, in small bowl, beat whipping cream, powdered 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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