Caramel Pecan Silk Chocolate Mousse Pie
Total Time: 5 hrs
Preparation Time: 2 hrs
Cook Time: 3 hrs
Ingredients
- Servings: 8
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter or 5 tablespoons margarine
- 1/4 cup sugar
- 1/2 teaspoon nutmeg
- 1/2 cup thick caramel sauce
- 1/2 cup chopped pecans
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1/3 cup powdered sugar
- 1 cup chocolate mousse mix
- 1/2 teaspoon unflavored gelatin
- 1/2 tablespoon cold water
- 1 tablespoon boiling water
- 1/4 cup granulated sugar
- 1/8 cup cocoa
- 1/2 cup cold whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons water
- 1 cup sugar
- 2 teaspoons corn syrup
- 1/4 teaspoon lemon juice
- 5 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
Recipe
- 1 mousse:.
- 2 prepare mousse the day before.
- 3 sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
- 4 add boiling water and stir until gelatin is completely dissolved and mixture is clear.
- 5 cool for two minutes.
- 6 in medium size mixing bowl, stir together sugar and cocoa.
- 7 add whipping cream and vanilla.
- 8 with hand mixer, beat (medium speed) until stiff.
- 9 pour in gelatin mixture and beat until well blended.
- 10 cover and refrigerate.
- 11 makes about 1 cup.
- 12 thick caramel sauce:.
- 13 heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
- 14 when sugar starts to melt, stir constantly with a whisk.
- 15 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).
- 16 continue to whisk briskly until the butter has melted, then remove from heat.
- 17 add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
- 18 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.
- 19 store in the refrigerator for up to 2 weeks.
- 20 crust:.
- 21 melt butter.
- 22 combine graham cracker crumbs, butter, sugar and nutmeg.
- 23 press into a 9 inch pie plate or 8 inch square cake pan.
- 24 chill in refrigerator 2 hours before filling.
- 25 filling:.
- 26 allow cream cheese to soften.
- 27 beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
- 28 lightly toast pecans, stir into caramel and pour into bottom of crust.
- 29 gently spread cream cheese mix over the caramel.
- 30 gently spread mousse over cream cheese.
- 31 cover and refrigerate for 1 hour.
- 32 serve.
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