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Chocolate Mousse and Praline Pie Recipe

Chocolate Mousse and Praline Pie

Prep Time: 20 Minutes

Skill Level: Intermediate

Recipe Rating


  • 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.)
  • 16 (about 1/4 cup) pecan halves


  • 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.
  • 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.

Ratings & Reviews

    This is a favorite recipe! Easy to make and absolutely delicious. Always disappears VERY quickly!