Pecan Pie With Chocolate Mousse - cooking recipe

Ingredients

Pie
4 ounces cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 unbaked 10-inch pie shell
3 ounces pecans, whole toasted
3 eggs
3/4 cup light corn syrup
2 tablespoons sugar
whipped cream (for garnish)
pecans (for garnish)
chocolate curls (for garnish)
Chocolate Mousse
4 ounces semisweet chocolate, melted and cooled
3 eggs, separated
1 tablespoon water
1 cup whipping cream, whipped
4 tablespoons icing sugar

Preparation

Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
Mix until smooth.
Spread on the bottom of the unbaked pie shell (in a pie pan).
Press the pecans into the cream cheese mixture.
In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
Beat until everything is well mixed and pour into the pie shell.
Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
Cool& Chill.
Spread the chocolate mousse (Instructions follow) over top.
Chill until set, about 4 hours.
At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
--------Chocolate Mousse-----------------.
In a medium bowl beat egg yolks and water until thick and lemony.
Blend in the chocolate.
In another bowl, beat the whipping cream until it forms soft peaks.
Beat in 2 tbsp icing sugar.
Fold into the chocolate mixture.
Beat the egg whites until soft peaks form.
Beat in the remaining 2 tbsp icing sugar.
Fold into the chocolate mixture.
Spoon over the cold pecan pie.
Chill & set.