Chocolate Mousse & Praline Pie

Mmmm...mm.  I made this for Carrie's b-day.  It's easy and delish.

Chocolate Mousse and Praline Pie

Praline:

1/3 C. butter

1/4 C. packed light brown sugar

2 Tbsp. cold water

1 Tbsp. cornstarch

2/3 C. coarsely chopped pecans

1 9-inch graham cracker pie crust

chocolate mousse filling (recipe below)

Pecan halves

Mousse:

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water

1/2 C. sugar

1/4 C. cocoa powder

1 C. (1/2 pint) cold whipping cream

1 tsp. vanilla extract

In a small microwave-safe bowl, place butter.  Microwave at high (100%) 1 minute or until melted. In a separate bowl, mix the cold water with the cornstarch until smooth.  Add cornstarch mixture and brown sugar to the butter; stir.  Microwave at high 1 minute or until mixture comes to full boil.  Stir in chopped pecans; cool slightly.  Spread mixture on bottom of crust.  Place crust in freezer.

Prepare chocolate mousse filling:

In a small cup, sprinkle gelatin over cold water; let stand 1 minute to soften.  Add boiling water; stir until gelatin is completely dissolved and mixture is clear.  Cool slightly, about 5 minutes.  Meanwhile, in a medium mixing bowl, stir together sugar and cocoa; add whipping cream and vanilla.  beat on medium to high speed of electric mixer, scraping bottom and sides of bowl occasionally, until stiff.  Add gelatin mixture; beat just until well blended.

Remove crust from freezer.  Carefully spread mousse filling over pecan layer.  Cover; refrigerate 3 to 4 hours.  Garnish with pecan halves.  Refrigerate leftover pie.  

Serves 6 to 8.

Recipe from Hershey's Chocolate Lover's Cookbook