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 MOUSSE PIE WITH PHYLLO CRUST
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices, use a serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
- Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
- Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
- Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
- Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours.
- Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
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