- 10
- 25 mins
- 220 mins
Ingredients
- 1 refrigerated pie crust, softened as directed on package
- 1/3 cup granulated sugar
- 1/2 cup dark corn syrup
- 3 tablespoons butter or margarine, melted
- 1/8 teaspoon salt, if desired
- 2 eggs
- 1/2 cup chopped pecans
- 1 cup hot milk
- 1/4 teaspoon vanilla
- 1 1/3 cups semisweet chocolate chips
- 1 cup whipping (heavy) cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- Chocolate curls, if desired
Preparation
Step 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.
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.
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.