Chocolate Silk Pecan Pie

Enjoy this yummy chocolate and pecan filled pie made with Pillsbury® refrigerated pie crusts – perfect for a dessert.

–

Save & Share

Servings 10

false

( 110 ) Ratings

110 Ratings

5 Stars 13%

4 Stars

3 Stars 21%

2 Stars 24%

1 Stars 17%

Member Reviews ( 26 )

e33c1dd0-76d7-4cd5-920c-b11abaf26423

Bake-Off® Contest 32, 1986

Leonard Thompson

San Jose, California

ingredients 14
Prep Time 25 min
Total Time 3 hr 50 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Pecan Filling

2: eggs

1/3: cup granulated sugar

1/2: cup dark corn syrup

3: tablespoons butter or margarine, melted

1/8: teaspoon salt, if desired

1/2: cup chopped pecans

Chocolate Filling

1: cup hot milk

1/4: teaspoon vanilla

1: bag (12 oz) semisweet chocolate chips (2 cups)

Topping

1: cup whipping cream

2: tablespoons powdered sugar

1/4: teaspoon vanilla

: Chocolate curls, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2 In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
3 Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4 Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
5 Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
6 Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 16g, 16% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 170mg; 170%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;