Michelle's French Silk Pie/Mousse With Pecan Crust
Ready In: 42 mins
Serves: 8-16
Yields: 1 pie
Ingredients
Pecan Pie Crust
- 1 cup flour
- 1⁄2 cup real butter, softened at room temp
- 1⁄4 cup powdered sugar
- 1⁄4 cup chopped pecans
FILLING
- 3⁄4 cup real butter, softened at room temp
- 2 cups sugar
- 2 ounces Choco-bake (or any premelted chocolate)
- 6 eggs, room temperature
- 1 1⁄4 teaspoons vanilla
Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1⁄4 cup powdered sugar
- 1 Heath candy bar, crushed
Directions
- Mix ingredients with a fork for pie crust, press in a 9-inch pie pan or may be enough for a 9 x 13 cake pan instead that is well buttered and bake at 400°F for 12-15 minutes. Let cool in the fridge.
- In a separate bowl, mix butter and sugar until almost white about 3-5 minutes. Mix in Choco-bake and vanilla, beating well. Add in each egg separately and beat 3 minutes after each egg. Until smooth and creamy.
- Fill pie shell with chocolate filling, let chill before spreading whipping cream on top.
- Whip the topping ingredients and spread on pie. Sprinkle with shredded chocolate, sprinkles or Hershey's syrup in a pretty pattern and crushed pecans if you'd like. Let cool to firm up in the fridge about 4 hours before serving. Can be frozen and thawed before serving.
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