02/26/2011

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Chocolate Silk Pecan Pie Ingredients * Crust: * 1 Pillsbury® refrigerated pie crust, softened as directed on box * Pecan Filling: * 2 eggs * 1/3 cup granulated sugar * 1/2 cup dark corn syrup * 3 tablespoons butter or margarine, melted * 1/8 teaspoon salt (optional) * 1/2 cup chopped pecans * Chocolate Filling: * 1 cup hot milk * 1/4 teaspoon vanilla extract * 1 (12 ounce) bag semisweet chocolate chips * Topping: * 1 cup whipping cream * 2 tablespoons powdered sugar * 1/4 teaspoon vanilla extract * Chocolate curls (optional) Directions 1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2. 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. 3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 4. 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. 5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving. 6. 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.