Chocolate Silk Pecan Pie

Prep Time: 25 min
Total Time: 3 hr 50 min
Servings: 10

Try this chocolate pie recipe made with Pillsbury™ Refrigerated Pie Crusts.



  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Pecan Filling

  • 2 eggs
  • 1/3 cup (75 mL) granulated sugar
  • 1/2 cup (125 mL) dark corn syrup
  • 3 tbsp (45 mL) butter or margarine, melted
  • Dash salt, if desired
  • 1/2 cup (125 mL) chopped pecans

Chocolate Filling

  • 1 cup (250 mL) hot milk
  • 1/4 tsp (1 mL) vanilla
  • 2 cups (500 mL) semisweet chocolate chips


  • 1 cup (250 mL) whipping cream
  • 2 tbsp (25 mL) icing sugar
  • 1/4 tsp (1 mL) vanilla
  • Chocolate curls, if desired


  1. Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 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.
  3. Bake 40 to 55 minutes or until centre of pie is puffed and golden brown. Cool 1 hour.
  4. 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.
  5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
  6. Just before serving, in small bowl, beat whipping cream, icing 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.