Chocolate Silk Pecan Pie

1 9-inch pie shell; unbaked
⅓ cup granulated sugar
½ cup dark corn syrup
3 tablespoons margarine or unsalted butter; melted
⅛ teaspoon sea salt
2 eggs
½ cup Pecan Valley Pecan Pieces
1 cup hot milk
¼ teaspoon vanilla
1⅓ cups semi-sweet chocolate chips
1 cup whipping cream
2 tablespoons powdered sugar
¼ teaspoon vanilla
Chocolate curls; if desired

1. Preheat oven to 350ºF.
2. 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.
3. Bake in a preheated oven for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4. While filled crust is cooling, in blender container or food processor bowl with metal blade, combine milk, vanilla, and chocolate chips; blend 1 minute or until smooth. Refrigerate about 1½ hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm, about 1 hour.
5. In small bowl, beat topping ingredients whipping cream, powdered sugar, and vanilla until stiff peaks form. Spoon or pipe over filling.
6. Garnish with chocolate curls. Store in refrigerator.

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