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Chocolate Silk Pecan Pie

The irresistible flavors of two family favorite pies come together in one delectable dessert.

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Member Reviews ( 3 )

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Prep Time 25 min
Total Time 3 hr 40 min
Servings 10

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

For quick chocolate curls, pull a vegetable peeler along a chunky bar of milk chocolate. Milk chocolate is softer than semi-sweet or bittersweet chocolate. Lift the curls onto the dessert with a toothpick.

Make this pie early in the day so it has time to set up, plus you'll eliminate last-minute preparation. The chocolate curls can also be made ahead and refrigerated in a single layer in a small container.

Dark corn syrup has a caramel flavor and color, which gives it a darker color and stronger flavor. It works well with the chocolate in this pie.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 445
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 13g, 13% ),
Cholesterol: 80mg; 80%;
Sodium: 160mg; 160%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 2g 2% ),
Protein: 5g; 5%

% Daily Value*:

Iron: 8%;

Exchanges:

2 Starch; 1 Other Carbohydrate; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/23/2012 4:10:51 PM REPORT ABUSE pinklepinky said:

Rating:

This recipe is amazing! I made it for thanksgiving dessert and it was delicious. I did everything exactly how the recipe said except for the one hour cooling time at the end. I turned the temperature all the way down on my fridge and cooled the pie for about 3 hours. The result was great. It was very simple to make and very delicious. It was so great that my family devoured it all and I'm making a second pie as we speak!

This reply was: Helpful Inspiring

Posted 12/20/2011 9:04:15 AM REPORT ABUSE rosycheeks said:

Rating:

I'm still new to baking and this was wonderful!!! You will need much patience in making this -as there is alot of cooling time required. The top chocolate silk part was still too soft and runny when I served it. I may have to chill it for longer next time (more than an hour) and/or use more semisweet chocolate chips. It had the perfect amount of sweetness and I fed 8 people with this pie with satisfaction! My husband doesn't like rich desserts and this wasn't rich at all. It was perfect! I'll make this again and again for sure!

This reply was: Helpful Inspiring

Posted 3/30/2010 7:08:03 PM REPORT ABUSE YumMom said:

Rating:

Ok, so the idea of this sounds really good, and it WAS, for about three bites. Then it was SOOOO rich that none of my family could finish their small piece. It's like eating forkfuls of fudge. You have to have a very big sweet tooth for this one.

This reply was: Helpful Inspiring