Enjoy this yummy chocolate and pecan filled pie made with Pillsbury® refrigerated pie crusts ? perfect for a dessert.
Sponsor recipe courtesy of Pillsbury Bake-Off® Contest
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Chocolate Silk Pecan Pie
Total:
3 hr 50 min
Active:
25 min
Yield:
10 Servings
Total:
3 hr 50 min
Active:
25 min
Yield:
10 Servings

Ingredients

Directions

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

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.

Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

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.

Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

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.

Bake-Off® Contest 32, 1986

Leonard Thompson

San Jose, California

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