Best Pecan Crusted Chocolate Mousse Pie A Recipes
CHOCOLATE MOUSSE PIE
Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE MOUSSE PECAN PIE
The irresistible flavors of two family favorite pies come together in one delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 10
Number Of Ingredients 14
Steps:
- Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
- While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
- Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg
PECAN PIE WITH CHOCOLATE MOUSSE
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
Provided by Bergy
Categories Pie
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
- Mix until smooth.
- Spread on the bottom of the unbaked pie shell (in a pie pan).
- Press the pecans into the cream cheese mixture.
- In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
- Beat until everything is well mixed and pour into the pie shell.
- Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
- Cool& Chill.
- Spread the chocolate mousse (Instructions follow) over top.
- Chill until set, about 4 hours.
- At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
- --------Chocolate Mousse-----------------.
- In a medium bowl beat egg yolks and water until thick and lemony.
- Blend in the chocolate.
- In another bowl, beat the whipping cream until it forms soft peaks.
- Beat in 2 tbsp icing sugar.
- Fold into the chocolate mixture.
- Beat the egg whites until soft peaks form.
- Beat in the remaining 2 tbsp icing sugar.
- Fold into the chocolate mixture.
- Spoon over the cold pecan pie.
- Chill & set.
Nutrition Facts : Calories 808.3, Fat 54.1, SaturatedFat 24.3, Cholesterol 286.6, Sodium 323.3, Carbohydrate 78.4, Fiber 4.7, Sugar 37.8, Protein 13.3
CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 11
Steps:
- Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
- In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
- Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
- In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
- Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.
PECAN CRUSTED CHOCOLATE MOUSSE PIE - A
This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.
Provided by Nana Lee
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- PREPARATION:.
- Preheat oven to 375ºF.
- In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
- Press into 9" pie pan.
- Bake for 8-9 minutes until just set.
- Cool on wire rack until completely cooled.
- In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
- Beat until smooth and fluffy.
- Then add melted chocolate chips and vanilla; beat until smooth.
- In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
- Beat a spoonful of this mixture into the chocolate mixture to lighten.
- Then fold remaining whipped cream into chocolate mixture to combine.
- Pour into cooled pie shell.
- Cover and chill until firm, about 4-6 hours. Serves 8.
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