Chocolate Mousse and Praline Pie

• Vegetarian

• Condiments

  • 1/3 cup Butter or margarine

• Baking & Spices

  • 1/4 cup Brown sugar, packed light
  • 1 Chocolate mousse filling
  • 1 tbsp Cornstarch

• Nuts & Seeds

  • 16 (about 1/4 cup pecan, halves
  • 2/3 cup Pecans

• Bread & Baked Goods

  • 1 Packaged crumb crust (6 oz.

• Liquids

  • 2 tbsp Water

Found on hersheys.com

Ingredients

• 1/3 cup butter or margarine
• 1/4 cup packed light brown sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2/3 cup coarsely chopped pecans
• 1 packaged crumb crust (6 oz.)
• CHOCOLATE MOUSSE FILLING (recipe follows)
• 16 (about 1/4 cup) pecan halves

Directions

• Directions 1. Microwave butter in small microwave-safe bowl at HIGH (100%) 1 minute or until melted. Add brown sugar, water and cornstarch; stir with whisk until smooth. Microwave at HIGH 1 minute or until mixture comes to full boil. 2. Stir in chopped pecans; spread mixture on bottom of crust. Place crust in freezer while preparing filling. Prepare CHOCOLATE MOUSSE FILLING. Carefully spread filling over pecan layer. 3. Cover; refrigerate 3 to 4 hours. Garnish with pecan halves. Cover; refrigerate leftover pie. Makes 8 servings. CHOCOLATE MOUSSE FILLING1 teaspoon unflavored gelatin1 tablespoon cold water2 tablespoons boiling water1/2 cup sugar1/4 cup HERSHEYS Cocoa1 cup (1/2 pt.) cold whipping cream1 teaspoon vanilla extractSprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes. Meanwhile, stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until stiff. Add gelatin mixture; beat just until well blended.

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