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.