Pecan Pie With Chocolate Mousse |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Wonderful looking dessert. Spend a little time on the garnishing. I throw on a few maraschino cherries (with stems). This very, very rich but worth every calorie Ingredients:
4 ounces cream cheese |
2 tablespoons sugar |
2 teaspoons vanilla |
1 unbaked 10-inch pie shell |
3 ounces pecans, whole toasted |
3 eggs |
3/4 cup light corn syrup |
2 tablespoons sugar |
whipped cream (for garnish) |
pecans (for garnish) |
chocolate curls (for garnish) |
4 ounces semisweet chocolate, melted and cooled |
3 eggs, separated |
1 tablespoon water |
1 cup whipping cream, whipped |
4 tablespoons icing sugar |
Directions:
1. Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
2. Mix until smooth.
3. Spread on the bottom of the unbaked pie shell (in a pie pan).
4. Press the pecans into the cream cheese mixture.
5. In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
6. Beat until everything is well mixed and pour into the pie shell.
7. Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
8. Cool& Chill.
9. Spread the chocolate mousse (Instructions follow) over top.
10. Chill until set, about 4 hours.
11. At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
12. -Chocolate Mousse-.
13. In a medium bowl beat egg yolks and water until thick and lemony.
14. Blend in the chocolate.
15. In another bowl, beat the whipping cream until it forms soft peaks.
16. Beat in 2 tbsp icing sugar.
17. Fold into the chocolate mixture.
18. Beat the egg whites until soft peaks form.
19. Beat in the remaining 2 tbsp icing sugar.
20. Fold into the chocolate mixture.
21. Spoon over the cold pecan pie.
22. Chill & set.
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