Silk Chocolate Pecan Pie

INGREDIENTS
Crust

• 1 box refrigerated pie crusts, softened as directed on box

Pecan Filling

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt, if desired
• 1/2 cup chopped pecans

Chocolate Filling

• 1 cup hot milk
• 1/4 teaspoon vanilla
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Topping

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• Chocolate curls, if desired

DIRECTIONS

1. Heat oven to 350°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.