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.
- - - - - - - - - - - - - - - - - -
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.
