CHOCOLATE MOUSSE PIE
Mr. Q a Chef - Restaurateur from Newberry, is also a regular in the chat room on Dalnet. He's always sharing recipes with us, but this one has got to be the best ever. This is best made in a 10 inch Spring form pan so that when served the slices will be easier to cut. Place a slice over caramel sauce on the plate and decorate the top with whipped cream.

Crust
3 cups pecan pieces, chopped fine
4 oz whole butter
4 oz sugar
2 oz water

melt the butter and sugar together, stir constantly
when the sugar is dissolved, add the water.....
stir for 1 min.....
add the liquid to the minced pecan pieces
press into a "10 inch" Spring form pan

bake that at 400 for 12 to 15 mins Let cool

Filling
2 pounds semi-sweet chocolate
3 cups Heavy Cream
1 oz Brandy or amaretto

melt the chocolate
whip Heavy Cream to soft peaks, fold in the melted chocolate
add the liquor

Pour the filling into the crust

To plate.. pour caramel sauce on the serving dish.. lay the slice of pie on top of that

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7/17/97