Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 box Pillsbury® refrigerated pie crusts , softened as directed on box

  3. Pecan Filling:

  4. 2 eggs

  5. 1/3 cup granulated sugar

  6. 1/2 cup dark corn syrup

  7. 3 tablespoons butter or margarine, melted

  8. 1/8 teaspoon salt, if desired

  9. 1/2 cup chopped pecans

  10. Chocolate Filling:

  11. 1 cup hot milk

  12. 1 bag (12 oz) semisweet chocolate chips (2 cups)

  13. Topping:

  14. 1 cup whipping cream

  15. 2 tablespoons powdered sugar

  16. 1/4 teaspoon vanilla

  17. Chocolate curls, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

  2. 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.

  3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

  4. 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.

  5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

  6. 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. Yield: 10 servings.


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