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Chocolate Silk Pecan Pie

(110)
  24 reviews
  • 25 min prep time
  • 3 hr 50 min total time
  • 14 ingredients
  • 10 servings
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Enjoy this yummy chocolate and pecan filled pie made with Pillsbury® refrigerated pie crusts – perfect for a dessert.

Bake-Off® Contest 32, 1986
Leonard Thompson
San Jose, California

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

Steps

  • 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.
  • 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
% Daily Value
Total Fat
28g
43%
Saturated Fat
16g
78%
Trans Fat
0g
0%
Cholesterol
85mg
28%
Sodium
170mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Protein
4g
4%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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