Chocolate Mousse and Praline Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ⅓ c. butter or margarine
¼ 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
½ c. sugar
¼ c. cocoa
1 c. (½ pint) cold whipping cream
1 tsp. vanilla
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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. |
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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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