Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3
cup granulated sugar
1/2
cup dark corn syrup
3
tablespoons butter or margarine, melted
1/8
teaspoon salt, if desired
2
eggs
1/2
cup chopped pecans
1
cup hot milk
1/4
teaspoon vanilla
1 1/3
cups semisweet chocolate chips
1
cup whipping (heavy) cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
Chocolate curls, if desired
Preparation
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.
