Black Bottom Pecan Pie With Choclate Rum Mousse - cooking recipe

Ingredients
    4 eggs
    3/4 cup dark corn syrup
    1/2 cup sugar
    1/4 cup butter, melted
    4 tablespoons rum (3 for filling 1 for whipped cream)
    1 teaspoon vanilla
    1/2 teaspoon salt
    1 1/2 cups pecan halves
    1 cup semisweet chocolate morsel
Preparation
    Preheat oven to 350 degrees.
    Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
    Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
    Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
    For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
    Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
    Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.

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