* Exported from MasterCook *

Chocolate Silk Pecan Pie

Recipe By : Leonard (Len) Thompson, San Jose, CA
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz Pkg refrigerated pie crust
Filling:
1/3 c Sugar
1/2 c Dark corn syrup
3 tb Butter -- melted
1/8 ts Salt -- if desired
2 Eggs
1/2 c Pecans -- chopped
Filling:
1 c Milk -- hot
1/4 ts Vanilla
1 1/3 c Semi-sweet chocolate chips
Topping:
1 c Whipping cream
2 tb Powdered sugar
1/4 ts Vanilla
Chocolate curls -- if desired

Prepare pie crust according to package directions for one-crust
filled pie using 9" pie pan. 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 crust-lined pan. Bake at
350?F for 40 to 55 minutes or until center of pie is puffed and
golden brown. Cool 1 hour. While filled crust is cooling, in blender
container or food processor bowl with metal blade, combine all
filling ingredients; blend 1 minute or until smooth. Refrigerate
about 1-1/2 hours or until mixture is slightly thickened but not set.
Gently stir; pour into cooled filled crust. Refrigerate until firm,
about 1 hour. In small bowl, beat topping ingredients until stiff
peaks form. Spoon or pipe over filling. Garnish with chocolate curls.
Store in refrigerator.

Recipe FROM: Pillsbury Best of the Bake-Off Cookbook

Notes:

Bake-Off Contest 32, 1986 Prize Winner

Per serving: 490 Calories, 5 g Protein, 46 g Carbs, 32 g Fat,
240 mg Sodium


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