Caramel Pecan French Silk Pie

READY IN: 5hrs 40mins
Recipe by Cookiegirlandi

This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)

Top Review by Marie Nixon

This is my pie of choice from Baker's Square. Boy, is this rich! It's hard to believe that only 6 ounces of semisweet chocolate can produce such a wickedly dark chocolate flavor. I made my own caramel sauce. Everyone loved the pie. I recommend you give this pie a try the next time you want to impress someone.

Ingredients Nutrition

  • 1 baked pastry shells
  • 1 cup whipping cream
  • 6 ounces semisweet chocolate pieces (1 cup)
  • 13 cup butter
  • 13 cup sugar
  • 2 egg yolks, lightly beaten
  • 3 tablespoons Creme de Cacao or 3 tablespoons whipping cream
  • 1 (12 1/4 ounce) jar caramel ice cream topping (1 cup)
  • 34 cup coarsely chopped toasted pecans or 34 cup almonds
  • 1 cup whipped cream
  • chocolate curls (optional)


  1. Prepare Baked Pastry Shell; set aside.
  2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
  3. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
  4. Remove from heat.
  5. Gradually stir half of the hot mixture into beaten egg yolks.
  6. Return egg mixture to chocolate mixture in saucepan.
  7. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
  8. Remove from heat.
  9. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
  10. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
  11. Transfer the chocolate mixture to a medium mixing bowl.
  12. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
  13. Spread caramel ice cream topping in bottom of Baked Pastry Shell.
  14. Sprinkle pecans evenly over caramel.
  15. Carefully spread filling into pie shell.
  16. Cover and refrigerate pie for 5 to 24 hours.
  17. To serve, top with whipped cream.
  18. If you like, garnish with chocolate curls.

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