Can’t decide which pie to make for the holidays? Well this pie combines the best of two of my favorites…Chocolate Silk and Pecan Pie.
It is sure to please everyone!
I found this recipe on the Pillsbury website. It was in the 1986 Bake-off. I love trying the Bake-off recipes.
Adapted from-Pillsbury Bake-Off Contest-Leonard Thompson
1 refrigerated pie crust
1/3 cup sugar
1/2 cup dark corn syrup
3 tbsp butter or margarine, melted
1/8 tsp salt
3/4 cup chopped pecans
1 cup hot milk
1 tsp vanilla
1 12 oz bag chocolate chips
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla
Chocolate curls or sprinkles, optional
Preheat oven to 350. Spray 9 inch pie plate with cooking spray. Place pie crust into pie plate. Poke bottom with a fork.
In a bowl, beat eggs with electric mixer until well blended. Add sugar, corn syrup, butter, and salt. Beat for 1 minute. Stir in pecans. Pour into crust. Cover edges of crust with strips of foil to prevent over-browning. Bake for 40 to 55 minutes or until center is puffed and golden brown. Remove foil during the last 15 minutes of baking. Cool for 1 hour.
While the pie is baking, place the chocolate filling ingredients in a blender. Blend until smooth. Transfer to a bowl and refrigerate for until slightly thickened but not set (about 1 1/2 hours). By this point the pecan pie should be cool.
After removing from the refrigerator, stir chocolate filling and pour over pecan filling. Chill for at least 1 hour before serving.
Just before serving, beat whipping cream with powdered sugar and vanilla. Spoon over each pie slice. Garnish with chocolate curls or sprinkles. Enjoy!
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