- 1 9-inch pie shell; unbaked
- ⅓ cup granulated sugar
- ½ cup dark corn syrup
- 3 tablespoons margarine or unsalted butter; melted
- ⅛ teaspoon sea salt
- 2 eggs
- ½ cup pecan pieces
- 1 cup hot milk
- ¼ teaspoon vanilla
- 1⅓ cups semi-sweet chocolate chips
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla
- Chocolate curls; if desired
- Preheat oven to 350ºF.
- 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 in a preheated oven 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 milk, vanilla, and chocolate chips; blend 1 minute or until smooth. Refrigerate about 1½ 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 whipping cream, powdered sugar, and vanilla until stiff peaks form. Spoon or pipe over filling.
- Garnish with chocolate curls. Store in refrigerator.
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