Caramel Pecan Silk Chocolate Mousse Pie

READY IN: 5hrs




  • Mousse:.
  • Prepare mousse the day before.
  • Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
  • Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
  • Cool for two minutes.
  • In medium size mixing bowl, stir together sugar and cocoa.
  • Add whipping cream and vanilla.
  • With hand mixer, beat (medium speed) until stiff.
  • Pour in gelatin mixture and beat until well blended.
  • Cover and refrigerate.
  • Makes about 1 cup.
  • Thick Caramel Sauce:.
  • Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
  • When sugar starts to melt, stir constantly with a whisk.
  • 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).
  • Continue to whisk briskly until the butter has melted, then remove from heat.
  • Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
  • 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.
  • Store in the refrigerator for up to 2 weeks.
  • Crust:.
  • Melt butter.
  • Combine graham cracker crumbs, butter, sugar and nutmeg.
  • Press into a 9 inch pie plate or 8 inch square cake pan.
  • Chill in refrigerator 2 hours before filling.
  • Filling:.
  • Allow cream cheese to soften.
  • Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
  • Lightly toast pecans, stir into caramel and pour into bottom of crust.
  • Gently spread cream cheese mix over the caramel.
  • Gently spread mousse over cream cheese.
  • Cover and refrigerate for 1 hour.
  • Serve.