Caramel Pecan French Silk Pie

"This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)"
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Sandy F. photo by Sandy F.
Ready In:
5hrs 40mins


  • 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.

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  1. 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.


<p>I am Cookiegirlandi because I was head cookie decorator for Cookies by Design/Cookie Bouquet for 6 years in SE MI. <br />DH and I bought a 2000sq ft greenhouse in 2004 and moved it up 160 miles north of our Oakland co home to our co-owners 10 acre cottage. Neighbors up here happened to have a place for sale and we bought it. We absolutely love it here. It is truely beautiful here, surrounded by nature. Sort of a shock to me at first--as I also worked as a nail tech in salons for 18 years and was used to shopping and dining out. Always had perfect hair, nails, tan, outfits, makeup. Sheez. Not anymore!! LOL! <br />So, now I am a homemaker/wife, artist, jewelry maker, golfer,&nbsp;perennial plant collector, supergardener/greenhouse grower, garden tender, (I have many gardens) mom to boxer and 3 wonderful rescue kitties! Busier than ever!! <br /><br /><br /><br /><img src= alt= /> <br /><a href= target=_blank><img src= border=0 alt=Photobucket /> <br />Working on updating this page=thanks for looking!! <br />Happy Cooking!</a></p>
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