"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Mousse and Praline Pie Recipe

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This recipe for Chocolate Mousse and Praline Pie, by , is from Denkinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cheri Hassenstab

Category:
Category:

Ingredients:  
Ingredients:  
⅓ c. butter or margarine
c. packed light brown sugar
2 T. water
1 T. cornstarch
⅔ c. coarsely chopped pecans
8" (6 oz.) graham cracker crust

Chocolate Mousse Filling
1 tsp. unflavored gelatin
1 T. cold water
2 T. boiling water
c. sugar
c. cocoa
1 c. ( pint) cold whipping cream
1 tsp. vanilla

Directions:
Directions:
In a small bowl microwave butter til melted. Add brown sugar, water and cornstarch; stir with wire whisk til smooth. Microwave at HIGH 1 minute or til it comes to a full boil. Stir in chopped pecans; spread mixture on bottom of crust. Place crust in freezer while preparing the filling.
FILLING:
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir til gelatin is completely dissolved and mixture is clear. Cool slightly (about 5 minutes) Meanwhile, In a small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed til stiff. Pour in gelatin mixture and beat til just blended.
Carefully spread filling over pecan layer in crust. Cover; refrigerate 3 to 4 hours. Garnish with pecan halves. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Ronda, this one is for you. I served this once while you were visiting and you really liked it. Enjoy!

 

 

 

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