Chocolate Silk Pecan Pie Recipes

CHOCOLATE SILK PECAN PIE

Steps:

• 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. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour 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. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving 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

CHOCOLATE SILK PECAN PIE

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.

CHOCOLATE MOUSSE PECAN PIE

Steps:

• 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.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

Steps:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.

CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST

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.