Chocolate Mousse and Praline Pie

Chocolate Mousse and Praline Pie

Nutty crumbles of pecans and rich chocolate mousse team up to create the perfect dessert for any family gathering or holiday. This chocolate praline pie is the no-bake solution to creating a spectacular crowd pleaser without spending all day checking the oven.

SKILL LEVEL
intermediate
PREP
20 min
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat14 g70% DV
Trans Fat3 g
Cholesterol60 mg20% DV
Sodium160 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber2.0 g8% DV
Sugars23 g
Protein3 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat14 g70% DV
Trans Fat3 g
Cholesterol60 mg20% DV
Sodium160 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber2.0 g8% DV
Sugars23 g
Protein3 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
1/3 cupbutter or margarine
1/4 cuplight brown sugar packed
2 tablespoonswater
1 tablespooncornstarch
2/3 cuppecans coarsely chopped
1 packaged crumb crust (6 oz.)
CHOCOLATE MOUSSE FILLING (recipe follows)
16 (about 1/4 cup)pecan halves

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 FILLING
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup (1/2 pt.) cold whipping cream
  • 1 teaspoon vanilla extract
  • Sprinkle 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.
Ingredients sitting on a table

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