Chocolate silk pecan pie

Ingredients:

Crust:

• 1/2 pkg  Pie Crust
• Pecan Filling
• 2 eggs
• 1/3 cup (75 mL) granulated sugar
• 1/2 cup (125 mL) dark corn syrup
• 3 tbsp (45 mL) butter or margarine, melted
• Dash salt, if desired
• 1/2 cup (125 mL) chopped pecans

Chocolate Filling:

• 1 cup (250 mL) hot milk
• 1/4 tsp (1 mL) vanilla
• 2 cups (500 mL) semisweet chocolate chips
• Topping
• 1 cup (250 mL) whipping cream
• 2 tbsp (25 mL) icing sugar
• 1/4 tsp (1 mL) vanilla
• Chocolate curls, if desired

Preparation:

            Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
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.
          Bake 40 to 55 minutes or until centre of pie is puffed and golden brown. Cool 1 hour.
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.
Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Just before serving, in small bowl, beat whipping cream, icing 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.