Chocolate Silk Pecan Pie

The irresistible flavors of two family favorite pies come together in one delectable dessert. MORE + LESS -

refrigerated pie crust, softened as directed on package

1/3

cup granulated sugar

1/2

cup dark corn syrup

tablespoons butter or margarine, melted

1/8

teaspoon salt, if desired

eggs

1/2

cup chopped pecans

cup hot milk

1/4

teaspoon vanilla

1 1/3

cups semisweet chocolate chips

cup whipping (heavy) cream

tablespoons powdered sugar

1/4

teaspoon vanilla

Chocolate curls, if desired

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1

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
2

While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
3

Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

For quick chocolate curls, pull a vegetable peeler along a chunky bar of milk chocolate. Milk chocolate is softer than semi-sweet or bittersweet chocolate. Lift the curls onto the dessert with a toothpick.
Make this pie early in the day so it has time to set up, plus you'll eliminate last-minute preparation. The chocolate curls can also be made ahead and refrigerated in a single layer in a small container.
Dark corn syrup has a caramel flavor and color, which gives it a darker color and stronger flavor. It works well with the chocolate in this pie.