Chocolate Silk Pecan Pie

Chocolate Silk Pecan Pie

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"Try this chocolate pie recipe made with Pillsbury® refrigerated pie crusts from Pillsbury."
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3 h 50 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. 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 center 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, powdered 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.


  1. 32 Ratings

Most helpful positive review

We always have chocolate pie during the holidays, and this one's become our family favorite!

Most helpful critical review

This just was not a good pie. The chocolate was too dense, and the pecan part of the pie was too lacking.

Most helpful
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Least positive

We always have chocolate pie during the holidays, and this one's become our family favorite!

This just was not a good pie. The chocolate was too dense, and the pecan part of the pie was too lacking.

I must have done something wrong but it was horrible! The chocolate never really set and was WAY to rich

If you love chocolate this will become your favorite, just make sure you use good quality chocolate chips like Guitard. Just follow the directions it's a well written recipe, do not deviate or y...

This was just OK. Not something I would crave. I thought it was extremely rich and the chocolate overpowered the pecan part. I doubled the amount of pecans and still found it overpowering.

Would recommend replacing the chocolate with just chocolate pudding pie filling. I used cheap chocolate chips and it was way too dense, and bitter tasting. I ended up scraping all the chocolat...

This was not too hard to make. I followed the recipe exactly and it turned out so yummy!! First pie I have ever made and everyone at Thanksgiving loved it. It is very very rich :)

I messed this up! #1 -you HAVE TO COVER THE CRUST while you cook the bottom half or IT WILL BURN! #2 -I added the choc chips w/the warm milk in a sause pan not a blender &it NEVER SET RIGHT! I s...

Oh wow, this is none other than awesome, oh yes it is. Followed the directions exactly and was oh so wonderufl. Will make again and again!

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