Best 5 Pecan Crusted Chocolate Mousse Pie A Recipes

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Indulge in a symphony of flavors and textures with this delectable Pecan-Crusted Chocolate Mousse Pie. This extraordinary dessert showcases a rich and creamy chocolate mousse filling, enveloped in a crisp and nutty pecan crust. As you take your first bite, the velvety mousse melts in your mouth, releasing a burst of intense chocolate flavor, while the pecan crust adds a delightful crunch and a hint of sweetness. This pie is not just a dessert; it's an experience that will leave you craving for more.

The article features two variations of this divine pie: a classic Pecan-Crusted Chocolate Mousse Pie and a gluten-free version, catering to those with dietary restrictions. Both recipes provide step-by-step instructions, ensuring that even novice bakers can create this masterpiece. The classic recipe offers a traditional pie crust made from scratch, while the gluten-free variation utilizes a pre-made gluten-free pie crust for convenience.

To elevate your pie-making skills, the article also includes a bonus recipe for a homemade chocolate ganache. This rich and decadent ganache can be used to drizzle over the pie, adding an extra layer of chocolatey goodness. With its detailed instructions and helpful tips, this article empowers you to create an impressive dessert that will wow your family and friends.

Let's cook with our recipes!

PECAN CRUSTED CHOCOLATE MOUSSE PIE - A



Pecan Crusted Chocolate Mousse Pie - A image

This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.

Provided by Nana Lee

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar or 1/4 cup Splenda brown sugar blend
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar or 1 cup Splenda sugar substitute
1/2 cup chocolate chips, melted
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons superfine sugar or 2 tablespoons Splenda sugar substitute

Steps:

  • PREPARATION:.
  • Preheat oven to 375ºF.
  • In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
  • Press into 9" pie pan.
  • Bake for 8-9 minutes until just set.
  • Cool on wire rack until completely cooled.
  • In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
  • Beat until smooth and fluffy.
  • Then add melted chocolate chips and vanilla; beat until smooth.
  • In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
  • Beat a spoonful of this mixture into the chocolate mixture to lighten.
  • Then fold remaining whipped cream into chocolate mixture to combine.
  • Pour into cooled pie shell.
  • Cover and chill until firm, about 4-6 hours. Serves 8.

CHOCOLATE MOUSSE PECAN PIE



Chocolate Mousse Pecan Pie image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

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



Pecan Pie With Chocolate Mousse image

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

4 ounces cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 unbaked 10-inch pie shell
3 ounces pecans, whole toasted
3 eggs
3/4 cup light corn syrup
2 tablespoons sugar
whipped cream (for garnish)
pecans (for garnish)
chocolate curls (for garnish)
4 ounces semisweet chocolate, melted and cooled
3 eggs, separated
1 tablespoon water
1 cup whipping cream, whipped
4 tablespoons icing sugar

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

WHITE CHOCOLATE PECAN MOUSSE PIE



White Chocolate Pecan Mousse Pie image

Number Of Ingredients 11

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
2 tablespoons butter
2 cups chopped pecans
6 ounces (1 cup) vanilla milk chips or chopped white baking chocolate bar
1/4 cup milk
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
GARNISH
1 tablespoon grated chocolate or 1/4 cup chocolate-flavored syrup, if desired

Steps:

  • Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch springform pan or 9-inch pie pan. Place prepared crust in pan press in bottom and up sides of pan. With fork dipped in flour, press top edge of crust to sides of pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.Melt butter in 10-inch skillet over medium heat. Stir in pecans. Cook until pecans are golden brown, about 6 minutes, stirring constantly. Cool at room temperature 1 hour.In small saucepan over low heat, melt white vanilla chips with milk, stirring constantly with wire whisk. Cool at room temperature 1 hour.In large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, pecans and melted white vanilla chips. Spoon into cooled baked shell. Refrigerate 4 hours before serving. Just before serving, garnish with grated chocolate or chocolate syrup. Store in refrigerator.**TIP: Pie can be frozen. Let stand at room temperature 30 to 45 minutes before serving.Nutrition Per Serving: Calories 470 Protein 4g Carbohydrate 270g Fat 39g Sodium 140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use high-quality chocolate: The quality of your chocolate will greatly affect the taste of your mousse pie. Use a good-quality semisweet or bittersweet chocolate for the best results.
  • Don't overbeat the mousse: Overbeating the mousse can make it grainy. Beat it just until it is smooth and creamy.
  • Chill the pie before serving: Chilling the pie for at least 4 hours, or overnight, will help the flavors to meld and the pie to set properly.
  • Serve with fresh berries or whipped cream: Fresh berries or whipped cream are a delicious way to garnish and serve your pecan-crusted chocolate mousse pie.

Conclusion:

This pecan-crusted chocolate mousse pie is a decadent and delicious dessert that is perfect for any special occasion. The rich chocolate mousse is encased in a crispy pecan crust, and the pie is topped with a layer of whipped cream and fresh berries. This pie is sure to impress your guests and satisfy your sweet tooth.

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