Pecan, Not Pumpkin

While pumpkin is traditionally the pie of choice for Thanksgiving, not everyone is fond of it. This year, I made the frozen pumpkin mousse that was previously posted in this venue, but other years dessert has been mom-in-law Ella’s pecan pie.

If I didn’t already have the frozen pumpkin concoction in the freezer, I would be tempted to make this recipe from Pillsbury that combines my two favorite pies — pecan and French silk. My stomach is growling at the thought.

Chocolate Silk Pecan Pie

Heat even to 350 degrees. Using one box refrigerated pie crusts, softened as directed on box, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

 In small bowl, beat 2 eggs with electric mixer on medium speed until well blended. Add 1/3 cup granulated sugar, ½ cup dark corn syrup, 3 tablespoons butter or margarine, melted, and 1/8 teaspoon salt; beat 1 minute. Stir in ½ cup chopped pecans. Pour mixture 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 is puffed and golden brown. Cool 1 hour.

Meanwhile, in a blender of food processor place 1 cup hot milk, ¼ teaspoon vanilla and one 12-ounce bag (2 cups) semisweet chocolate chips. Cover and blend about 1 minutes or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1½ hours.

Gently stir chocolate filling and pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

 Just before serving, in small bowl beat 1 cup whipping cream, 2 tablespoons powdered sugar and ¼ 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.