*  Exported from  MasterCook  *
 
                         CHOCOLATE SILK PECAN PIE*
 
 Recipe By     : Leonard (Len) Thompson - San Jose, CA
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    refrigerated pie crust (from 15-oz pkg)
                         PECAN FILLING
      1/3  cup           sugar
      1/2  cup           dark corn syrup
    3      tablespoons   margarine or butter -- melted
      1/8  teaspoon      salt -- if desired
    2                    eggs
      1/2  cup           chopped pecans
                         FILLING
    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 -- if desired
 
 Prepare pie crust according to package directions for one-crust filled pie
 using 9-inch pie pan. Heat oven to 350F. In small bowl, combine sugar, corn
 syrup, margarine, salt and eggs; beat 1 minute at medium speed. Stir in
 pecans. Pour into crust-lined pan. Bake at 350F 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.
 
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 NOTES : Bake-Off Contest 32, 1986 Prize Winner
 “Pillsbury Best of the Bake-Off Cookbook”
 
 Per Serving:
 Calories 490; Protein 5g; Carbohydrate 46g; Fat 32g; Sodium 240mg
 
 Next Time: Double the Pecan Filling and halve the Filling.

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