CHOCOLATE CREAM PECAN PIE RECIPES

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.

Steps:

• Make the crust: Preheat the oven to 325 degrees F. In a food processor (or high powered blender), pulse the pecans, crackers, coconut, and sugar, until the mixture is fully ground. You want very fine crumbs that are all the same size. Transfer the crumbs to a large bowl, stir in the butter, and stir well with a rubber spatula until evenly combined. Pour crumbs into a 9- or 10-inch pie plate, spreading them with your fingers into an even layer. Use the flat bottom of a measuring cup or drinking glass to press and pack the crumbs evenly into the bottom of the pie plate, then use the side of the measuring cup to press crumbs into the plate’s sides. Bake until fragrant and golden browned, 12 to 15 minutes. Let cool on a wire rack while you make the filling.
• Make the filling: In a large saucepan, whisk the sugar, cornstarch, and salt together. Whisk in the coconut milk and whole milk until fully mixed, taking care to scrape all sides and corners of the saucepan (so as not to leave any clumps of cornstarch). Set the saucepan over medium heat and cook, whisking constantly, until the mixture is thickened and simmering across the entire surface, about 10 minutes. Remove the pan from heat. Whisk in the chopped semisweet and unsweetened chocolate and butter until melted and fully blended. Whisk in the vanilla. Pour the filling into the cooled pie crust. Press a sheet of plastic wrap over the surface of the filling (it should be laying against the filling, touching it) and let the pie cool for 1 hour. Refrigerate until the filling is firmly set, at least 6 hours or up to 24 hours.
• Make the topping: In a stand mixer fitted with whisk attachment, whip the cream, sugar, and vanilla on medium speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, about 2 minutes. Smooth the whipped cream evenly over your chilled pie, sprinkle with chocolate shavings, and serve.