CHOCOLATE SILK PECAN PIE
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.
Provided by SharleneW
Categories Pie
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
- Stir in pecans.
- Pour into pie crust.
- Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
- (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).
- Cool 1 hour.
- While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
- Process for about 1 minute or until smooth.
- Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
- You want to be able to pour it.
- Stir gently and pour over cooled pecan layer.
- Refrigerate until firm, about 1 hour.
- In small bowl, beat topping ingredients until stiff peaks form.
- Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
- Garnish with chocolate curls.
- Store in refrigerator.
Nutrition Facts : Calories 458.4, Fat 30.8, SaturatedFat 14.3, Cholesterol 87.5, Sodium 181, Carbohydrate 46, Fiber 2.5, Sugar 25.2, Protein 5.1
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