CHOCOLATE SILK PECAN PIE RECIPES
CHOCOLATE SILK PECAN PIE RECIPE - PILLSBURY.COM
Enjoy this yummy chocolate and pecan filled pie made with Pillsbury™ refrigerated pie crusts – perfect for a dessert.
Provided by Pillsbury Kitchens
Total Time 3 hours 50 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 490 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 35 g, TransFatContent 0 g
CHOCOLATE SILK PECAN PIE RECIPE - FOOD.COM
This pie has a bottom layer like a pecan pie smothered with a chocolate silk pie layer and topped with whipped cream. It comes from Pillsbury's Best of the Bake-Off Cookbook.
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
- Stir in pecans.
- Pour into pie crust.
- Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
- (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
- Cool 1 hour.
- While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
- Process for about 1 minute or until smooth.
- Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
- You want to be able to pour it.
- Stir gently and pour over cooled pecan layer.
- Refrigerate until firm, about 1 hour.
- In small bowl, beat topping ingredients until stiff peaks form.
- Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
- Garnish with chocolate curls.
- Store in refrigerator.
Nutrition Facts : Calories 458.4, FatContent 30.8, SaturatedFatContent 14.3, CholesterolContent 87.5, SodiumContent 181, CarbohydrateContent 46, FiberContent 2.5, SugarContent 25.2, ProteinContent 5.1
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