Pecan Pie With Chocolate Mousse Food

CHOCOLATE MOUSSE PECAN PIE

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.

PECAN CRUSTED CHOCOLATE MOUSSE PIE - A

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.

PECAN PIE WITH CHOCOLATE MOUSSE

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.

CARAMEL CHOCOLATE MOUSSE PIE

Steps:

• Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

CHOCOLATE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE

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.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

Steps:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.