Caramel Pecan French Silk Pie

Recipe by Cookiegirlandi
READY IN: 5hrs 40mins
SERVES: 8-10


  • 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 3/4 cup almonds
  • 1
    cup whipped cream
  • chocolate curls (optional)


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