Chocolate Silk Pecan Pie

 

1

refrigerated pie crust, softened as directed on package

1/3

cup granulated sugar

1/2

cup dark corn syrup

3

tablespoons butter or margarine, melted

1/8

teaspoon salt, if desired

2

eggs

1/2

cup chopped pecans

1

cup hot milk

1/4

teaspoon vanilla

1 1/3

cups semisweet chocolate chips

1

cup whipping (heavy) cream

2

tablespoons powdered sugar

1/4

teaspoon vanilla

Chocolate curls, if desired

• 1 Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
• 2 While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
• 3 Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.