Michelle's French Silk Pie/Mousse With Pecan Crust Recipe #178667
I have not found one of this version with the pecan crust or these exact ingredients yet. My sister, Michelle started making this when she was in middle school, many moons ago. We love this recipe it is very rich and addicting! Can make it sugar free by using equal amounts of Splenda instead of sugar, but if you do, I would use unsalted butter. I make a mousse by using the pie ingredients and putting it in parfait glasses.
by micalovey
42 min | 30 min prep
SERVES 8 -16 , 1 pie
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
- 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.
- 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.
- Fill pie shell with chocolate filling, let chill before spreading whipping cream on top.
- 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.
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5 stars