Wednesday, April 6, 2016

Chocolate Mousse Pie with Pecan Crust for Passover: Gluten-free

Vintage Barton's Passover Chocolates Tin
Passover is right around the corner, so I'll be posting recipes. Here's a recipe I found a few years ago on the Internet on for a fabulous and easy Chocolate Mousse Pie with Pecan Crust. It's also Gluten-Free, so you can make and serve this any time.


2 cups chopped pecans
1/4 cup sweet butter, melted
1/4 cup brown sugar
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar
3/4 cup dark chocolate, melted
2 tsp Madagascar vanilla
1-1/2 cups heavy cream
2 Tbsp superfine sugar

Preheat oven to 375 degrees F.
In medium bowl, combine pecans, brown sugar, and melted butter. Mix well. Press into 9" pie pan. Bake at 375 degrees F for 8-9 minutes until just set. Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar. Beat until smooth and fluffy. Add melted chocolate and vanilla. Beat until smooth.
In medium bowl, combine heavy cream and 2 Tbsp superfine sugar until stiff peaks form. Beat spoonful of mixture into chocolate mixture to lighten. Fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours.
Serve plain or with whipped cream (if you're having a dairy Passover seder)

How easy is this? 


Priscilla said...

You are a very dangerous lady...

~~louise~~ said...

I do believe Priscilla took the words right out of my mouth Janet. Dangerous indeed but oh so yummy!!!

Thanks for sharing, Janet...

Patti Phillips said...

Oh, my... chocolate mousse and pecans...what a sinful combo. And I just happen to have all the ingredients on hand! :-)