Black Bottom Pecan Pie With Choclate Rum Mousse

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
  • Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
  • Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
  • For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
  • Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
  • Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.
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