BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE

Black Bottom Pecan Pie With Choclate Rum Mousse image

Provided by Chef Jeff Albany

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

4 eggs
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
4 tablespoons rum (3 for filling 1 for whipped cream)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semisweet chocolate morsel

Steps:

Preheat oven to 350 degrees.
Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.

Nutrition Facts : Calories 478.5, Fat 27.1, SaturatedFat 8.9, Cholesterol 108.9, Sodium 279.8, Carbohydrate 53.2, Fiber 3.2, Sugar 32.9, Protein 5.8