Chocolate Silk Pecan Pie
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.
Recipe:
Adapted from-Pillsbury Bake-Off Contest-Leonard Thompson
Pecan Filling
1 refrigerated pie crust
2 eggs
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
Chocolate Filling
1 cup hot milk
1 tsp vanilla
1 12 oz bag chocolate chips
Topping:
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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