Michelle's French Silk Pie/Mousse With Pecan Crust

Ingredients

Pecan Pie Crust

• 1 cup flour
• 1/2 cup real butter, softened at room temp
• 1/4 cup powdered sugar
• 1/4 cup chopped pecans

FILLING

• 3/4 cup real butter, softened at room temp
• 2 cups sugar
• 2 ounces Choco-bake (or any premelted chocolate)
• 6 eggs, room temperature
• 1 1/4 teaspoons vanilla

Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1/4 cup powdered sugar
• 1 Heath candy bar, crushed

Directions

1. 1

   Mix ingredients with a fork for pie crust, press in a 9-inch pie pan or may be enough for a 9 x 13 cake pan instead that is well buttered and bake at 400°F for 12-15 minutes. Let cool in the fridge.

2. 2

   In a separate bowl, mix butter and sugar until almost white about 3-5 minutes. Mix in Choco-bake and vanilla, beating well. Add in each egg separately and beat 3 minutes after each egg. Until smooth and creamy.

3. 3

   Fill pie shell with chocolate filling, let chill before spreading whipping cream on top.

4. 4

   Whip the topping ingredients and spread on pie. Sprinkle with shredded chocolate, sprinkles or Hershey's syrup in a pretty pattern and crushed pecans if you'd like. Let cool to firm up in the fridge about 4 hours before serving. Can be frozen and thawed before serving.