Caramel Pecan Silk Chocolate Mousse Pie - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or 5 tablespoons margarine
1/4 cup sugar
1/2 teaspoon nutmeg
Filling
1/2 cup thick caramel sauce
1/2 cup chopped pecans
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon lemon juice
1/3 cup powdered sugar
1 cup chocolate mousse mix
Chocolate Mousse
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoon boiling water
1/4 cup granulated sugar
1/8 cup cocoa
1/2 cup cold whipping cream
1/2 teaspoon vanilla extract
Thick Caramel Sauce
3 tablespoons water
1 cup sugar
2 teaspoons corn syrup
1/4 teaspoon lemon juice
5 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt

Preparation

Mousse:.
Prepare mousse the day before.
Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
Cool for two minutes.
In medium size mixing bowl, stir together sugar and cocoa.
Add whipping cream and vanilla.
With hand mixer, beat (medium speed) until stiff.
Pour in gelatin mixture and beat until well blended.
Cover and refrigerate.
Makes about 1 cup.
Thick Caramel Sauce:.
Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
When sugar starts to melt, stir constantly with a whisk.
As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
Continue to whisk briskly until the butter has melted, then remove from heat.
Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
Store in the refrigerator for up to 2 weeks.
Crust:.
Melt butter.
Combine graham cracker crumbs, butter, sugar and nutmeg.
Press into a 9 inch pie plate or 8 inch square cake pan.
Chill in refrigerator 2 hours before filling.
Filling:.
Allow cream cheese to soften.
Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
Lightly toast pecans, stir into caramel and pour into bottom of crust.
Gently spread cream cheese mix over the caramel.
Gently spread mousse over cream cheese.
Cover and refrigerate for 1 hour.
Serve.