Chocolate Silk Pecan Pie*

1 refrigerated pie crust (from 15-oz pkg)

PECAN FILLING 1/3 cup sugar

1/2 cup dark corn syrup

3 tablespoons margarine or butter -- melted

1/8 teaspoon salt -- if desired

2 eggs

1/2 cup chopped pecans

FILLING 1 cup hot milk

1/4 teaspoon vanilla

1 1/3 cups semi-sweet chocolate chips

TOPPING 1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla

Chocolate curls -- if desired

Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. Heat oven to 350F. In small bowl, combine sugar, corn syrup, margarine, salt and eggs; beat 1 minute at medium speed. Stir in pecans. Pour into crust-lined pan. Bake at 350F for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. While filled crust is cooling, in blender container or food processor bowl with metal blade, combine all filling ingredients; blend 1 minute or until smooth. Refrigerate about 1 1/2 hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm, about 1 hour. In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.