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Cook'n with Betty Crocker 
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Chocolate Silk Pecan Pie |
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Serves: 10 Print this RecipeLeonard (Len) Thompson - San Jose, California Bake-Off® Contest 32, 1986 Prize Winner In this luscious pie, smooth-as-silk chocolate crowns a rich-flavored pecan pie. It is one of our favorites! For best results, be sure to measure ingredients accurately. 1 (15-ounce) package refrigerated pie crust (1 crust) PECAN FILLING 1/3 cup sugar 1/2 cup dark corn syrup 3 tablespoons margarine or butter, melted 1/8 teaspoon salt, if desired 2 eggs 1/2 cup chopped pecans FILLING 1 cup hot milk 1/4 teaspoon vanilla extract 1 1/3 cups semisweet chocolate chips TOPPING 1 cup whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla extract Chocolate curls, if desired __Leonard (Len) Thompson ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 350°F. In small bowl, combine sugar, corn syrup, margarine, salt and eggs; beat 1 minute at medium speed. Stir in pecans. Pour into crust-lined pan. Bake at 3500 F. for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. While filled crust is cooling, in blender container or food processor bowl with metal blade, combine all filling ingredients; blend 1 minute or until smooth. Refrigerate about 1 1/2 hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm, about 1 hour. In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator. Nutrition Per Serving: Calories 490; Protein 5g; Carbohydrate 46g; Fat 32g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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