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.
No comments yet.