Life in Bianca’s Kitchen · From the Vintage Cookbook Shelf

Dark Chocolate Silk Pecan Pie

A 1991 Pillsbury favorite, revisited for the Thanksgiving table

A Sweet Finish

From the Cookbook to the Table

There is something particularly delightful about returning to an old cookbook and finding a recipe that deserves another place at the table.

This Chocolate Silk Pecan Pie comes from The Pillsbury Chocolate Lover’s Cookbook, published in 1991. Beneath its smooth chocolate topping lies a baked pecan layer, all tucked into a golden pastry crust. It is a lovely combination of two holiday favorites.

For my Thanksgiving table, I made one small change: I used dark chocolate in place of the original semisweet chocolate chips. Its deeper flavor is a beautiful contrast to the sweet, buttery pecans. A crown of freshly whipped cream and chocolate curls makes it ready for the dessert buffet.

From the vintage cookbook shelf

Adapted from “Chocolate Silk Pecan Pie” in The Pillsbury Chocolate Lover’s Cookbook (The Pillsbury Company, Doubleday, 1991). My variation substitutes dark chocolate for the original semisweet chocolate chips.

View Recipe · Dark Chocolate Silk Pecan Pie

Yield: 8–10 slices · Pan: 9-inch pie plate · Oven: 350°F

For the Pastry

1 refrigerated pie crust (from a 15-ounce package)
1 teaspoon all-purpose flour

For the Pecan Layer

⅓ cup granulated sugar
½ cup dark corn syrup
3 tablespoons melted butter
⅛ teaspoon salt, optional
2 large eggs
½ cup chopped pecans

For the Dark Chocolate Silk

1 cup hot milk
¼ teaspoon vanilla extract
8 ounces dark chocolate chips or finely chopped dark chocolate (approximately 1⅓ cups of chips; measure by weight for chopped chocolate)

For the Topping

1 cup cold heavy whipping cream
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
Dark chocolate curls, optional

Method

Prepare the crust. Fit the pastry into a 9-inch pie plate, following the package directions for a filled, single-crust pie. Lightly dust with flour. Preheat the oven to 350°F.
Make the pecan layer. Beat the sugar, corn syrup, melted butter, salt (if using), and eggs together until combined. Stir in the chopped pecans. Pour into the unbaked pastry shell.
Bake and cool. Bake for approximately 40–55 minutes, until the center is puffed and the filling appears set. Allow the pie to cool for about 1 hour. The pecan layer should be fully set before the chocolate is added.
Blend the chocolate silk. Place the hot milk, vanilla, and dark chocolate in a food processor or blender suitable for hot liquids. Follow the appliance’s hot-liquid safety instructions and blend carefully until completely smooth.
Chill briefly. Refrigerate the chocolate mixture for approximately 1½ hours, or until slightly thickened but still pourable. Stir gently, then pour it over the cooled pecan layer.
Set the pie. Refrigerate for about 1 hour more, or until the chocolate layer is firm.
Finish. Whip the cream, powdered sugar, and vanilla to stiff peaks. Pipe or spoon over the pie and garnish with chocolate curls. Keep refrigerated until serving.

From Bianca’s Kitchen: I use dark chocolate instead of semisweet for a richer finish. Chocolate percentages and chip formulations vary, so the exact firmness and sweetness may vary. Chill the completed pie thoroughly, and refrigerate leftovers promptly.

The Illustrated Kitchen