Tip: Try mousse pecan crust for more results.
1 - 8 of 8 for chocolate mousse pecan crust
Combine crust ingredients, press into ... pie plate. Freeze. Mousse: over simmering water in double boiler, melt chocolate with butter, sugar, ... side of pie wedge.
Melt both chocolates together; reserve. Whip ... on the toasted pecans. Refrigerate until set (1 to 2 hours). Cut into wedges and serve with whipped cream.
Preheat oven to ... butter with the chocolate and coffee powder; ... my favorite Raspberry Mousse - Puree the ... Mound in brownie crust and refrigerate until ... compliment the brownie crust.
Heat chocolate bar and 2 ... creamy and smooth. Fold Cool Whip into chocolate mixture. Spoon into graham cracker crust. Top with pecans. Keep in refrigerator.
Heat oven to 450 degrees. Prepare pie crust according to directions ... heat; stir in chocolate and vanilla until ... in 1/2 cup pecans. Pour into ... in refrigerator. 8 servings.
Crust: Toss wafer crumbs and chopped pecans together. Transfer mixture ... lattice design on top of pie. Refrigerate at least 5 hours or overnight. Serves 8.
Mix first 3 ... a pan for crust. Brown about ... spread over cooled crust. Mix pie fillings together with milk for third layer. Top with Cool Whip and nuts.
Combine ingredients, mix ... slightly brown. Let crust cool thoroughly. 1 ... Spread layer of chocolate pudding over cream ... nuts and cherries (optional).
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