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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 10 |
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This pie has a bottom layer like a pecan pie smothered with a chocolate silk pie layer and topped with whipped cream. It comes from Pillsbury's Best of the Bake-Off Cookbook. Ingredients:
1 unbaked 9-inch pie crust |
1/3 cup sugar |
1/2 cup dark corn syrup |
3 tablespoons butter, melted |
1/8 teaspoon salt (optional) |
2 eggs |
1/2 cup chopped pecans |
1 cup hot milk |
1/4 teaspoon vanilla |
1 1/3 cups semi-sweet chocolate chips |
1 cup whipping cream |
2 tablespoons powdered sugar |
1/4 teaspoon vanilla |
chocolate curls, to garnish (optional) |
Directions:
1. Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
2. Stir in pecans.
3. Pour into pie crust.
4. Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
5. (I fold a 3 band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
6. Cool 1 hour.
7. While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
8. Process for about 1 minute or until smooth.
9. Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
10. You want to be able to pour it.
11. Stir gently and pour over cooled pecan layer.
12. Refrigerate until firm, about 1 hour.
13. In small bowl, beat topping ingredients until stiff peaks form.
14. Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
15. Garnish with chocolate curls.
16. Store in refrigerator.
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