Chocolate Cappuccino Mousse Pie - cooking recipe

Ingredients

1 cup flour
1/2 cup powdered sugar
1/2 cup butter, room temperature
1/2 cup finely chopped pecans
1 (3 ounce) package cream cheese, room temperature
4 teaspoons amaretto-flavored instant cappuccino mix
1 teaspoon vanilla extract
1 1/2 cups melted then cooled frango chocolate, mints (about 33 mints)
2 cups whipped cream
pecan halves (to garnish)

Preparation

Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans.
Mix using 2 knives.
Pat onto bottom of and up sides of 9-inch pie plate.
Bake 15 minutes or until done.
Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well.
Fold in whipped cream.
Spoon into cooled crust and refrigerate at least 3 hours before serving.
Garnish with chocolates and/or pecans.