Caramel Pecan French Silk Pie

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This is just like my favorite pie from baker's square. This recipe came from bhg. Cooking time denotes

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Steps

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Prepare baked pastry shell.

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Set aside.

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In a heavy medium saucepan combine the 1 cup whipping cream , the chocolate pieces , butter , and sugar.

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Cook over low heat , stirring constantly , until chocolate is melted.

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Remove from heat.

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Gradually stir half of the hot mixture into beaten egg yolks.

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Return egg mixture to chocolate mixture in saucepan.

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Cook over medium-low heat , stirring constantly , until mixture is slightly thickened and begins to bubble.

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Remove from heat.

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Stir in the 3 tablespoons creme de cacao or whipping cream.

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Place the saucepan in a bowl of ice water , stirring occasionally , until the mixture stiffens and becomes hard to stir.

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Transfer the chocolate mixture to a medium mixing bowl.

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Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.

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Spread caramel ice cream topping in bottom of baked pastry shell.

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Sprinkle pecans evenly over caramel.

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Carefully spread filling into pie shell.

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Cover.

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Ingredients

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pastry shells, whipping cream, semisweet chocolate pieces, butter, sugar, egg yolks, creme de cacao, caramel ice cream topping, pecans, whipped cream, chocolate curls