CHOCOLATE SILK PECAN PIE
This pie has a bottom layer like a pecan pie smothered with a chocolate silk pie layer and topped with whipped cream. It comes from Pillsbury's Best of the Bake-Off Cookbook.
Provided by SharleneW
Categories Pie
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 458.4, Fat 30.8, SaturatedFat 14.3, Cholesterol 87.5, Sodium 181, Carbohydrate 46, Fiber 2.5, Sugar 25.2, Protein 5.1
CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST
Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.
Provided by Manami
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Heat oven to 350ºF.
- In a food processor, pulse the pecans and cookies until crumbs form.
- Add the butter and pulse just until combined.
- Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- Bake the crust until slightly darkened, 20 to 25 minutes.
- Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
- FILLING:.
- In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
- Cook over medium-low heat, whisking frequently, until the chocolate melts.
- In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
- Add the egg yolks and whisk.
- Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
- Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
- Whisking constantly, slowly add the egg mixture to the pan.
- Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
- Remove from heat.
- Add the vanilla and butter.
- Whisk until the butter melts.
- Pour the filling into the crust.
- Place a piece of plastic wrap directly against the surface of the filling.
- Refrigerate for at least 3 hours and up to 48 hours.
- Remove the plastic wrap and sprinkle with the cocoa.
- With an electric mixer on medium-high, beat the remaining 1 pint of cream.
- Serve as an accompaniment with the pie.
Nutrition Facts : Calories 1183.5, Fat 112.3, SaturatedFat 59.7, Cholesterol 472.6, Sodium 185.2, Carbohydrate 46.2, Fiber 7.2, Sugar 17.5, Protein 13.1
CHOCOLATE SILK PIE
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE PECAN PIE II
What better way to combine chocolate and pecans!
Provided by JJOHN32
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
- In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g
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- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- 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.
- 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.
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