CHOCOLATE SILK PIE RECIPE: HOW TO MAKE IT
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, FatContent 49g fat (31g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 49g carbohydrate (31g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
CHOCOLATE-PECAN PIE RECIPE - PILLSBURY.COM
If you think nothing can make pecan pie more scrumptious, think again! Chocolate-Pecan Pie turns up the flavor on a family classic. The secret? Pecan pie with chocolate chips! Our easy Chocolate-Pecan Pie comes together like traditional pecan pie, but with the delicious addition of gooey chocolate chips and garnish. Try it for your Thanksgiving dessert spread and repeat the experience all season long.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. 2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
- Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
Nutrition Facts : Calories 540 , CarbohydrateContent 59 g, CholesterolContent 90 mg, FatContent 6 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 33 g, TransFatContent 0 g
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- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
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