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Chocolate Mousse Pecan Pie
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Prep Time:
25 minutes
Total Time:
3 hours 40 minutes
Blend the best of two classic pies for a mouthwatering treat.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1/3 cup granulated sugar
  • 1/2 cup dark corn syrup
  • 3 tablespoons butter or margarine, melted
  • 1/8 teaspoon salt, if desired
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1 cup hot milk
  • 1/4 teaspoon vanilla
  • 1 1/3 cups semisweet chocolate chips
  • 1 cup whipping (heavy) cream
  • 2 tablespoons powdered sugar
  • Chocolate curls, if desired
Instructions:
  • Follow the instructions on the package to prepare a pie crust for a 9-inch pie plate. Preheat the oven to 350°. Use an electric mixer to blend granulated sugar, corn syrup, butter, salt, and eggs for 1 minute. Mix in the pecans. Pour the mixture into the pie crust in the pie plate. Bake for 35 to 45 minutes until the pie is puffed and golden brown in the center. Allow it to cool for 1 hour before serving.
  • As the pie crust cools, combine hot milk, 1/4 teaspoon vanilla, and chocolate chips in a blender or food processor. Blend on medium speed for about 1 minute until smooth. Chill the mixture for about 1 hour and 30 minutes until slightly thickened. Pour the mixture over the cooled filling in the pie crust, gently stir, and refrigerate for about 1 hour until firm.
  • Whip together heavy cream, powdered sugar, and 1/4 teaspoon of vanilla extract in a chilled small bowl on high speed until stiff peaks form. Spread or pipe over the filling and top with chocolate curls. Keep refrigerated until ready to serve.

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