Chocolate Silk Pecan Pie
1 unbaked 9-inch pie crust
Pecan Layer
1/3 cup sugar
1/2 cup dark corn syrup
3 tablespoons butter, melted
1/8 teaspoon salt (optional)
2 eggs
1/2 cup chopped pecans
Chocolate Silk Layer
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semi-sweet chocolate chips
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
chocolate curls, to garnish (optional)
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.
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