• eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Chocolate Mousse and Praline Pie

Chocolate Mousse and Praline Pie Recipe

Chocolate Mousse and Praline Pie
  • Intermediate

Find Similar Recipes:

Pies x Intermediate x HERSHEY’S Cocoa x
Please wait..Loading
Prep Time:
20 Minutes
Skill Level:

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 440 -
Calories from Fat 0 -
Total Fat 33g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 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.)
  • CHOCOLATE MOUSSE FILLING (recipe follows)
  • 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. 6 to 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.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

Sort by Newest Oldest Highest-rated Lowest-rated

  • 5 stars


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

  • 5 stars


Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities