CRUST:

2 c. pecans, toasted (325 degrees 7 minutes), finely chopped
5 tbsp. brown sugar
5 tbsp. butter, melted
2 tsp. rum

MOUSSE:

1 1/2 sticks butter
6 lg. egg whites
12 oz. bitter sweet or semi sweet chocolate
3 tbsp. cocoa
1/3 c. sugar
Pinch of salt
Pinch cream of tartar
4 lg. egg yolks

WHITE CHOCOLATE SAUCE:

1 c. heavy cream
12 oz. white chocolate, chopped
1/2 c. Grand Marnier
Fresh raspberries or strawberries
Mint Leaves

Combine crust ingredients, press into 9 inch tart tin or pie plate. Freeze.

Mousse: over simmering water in double boiler, melt chocolate with butter, sugar, cocoa and salt. Cool to room temperature, beat in egg yolks, one at a time. Beat egg whites to soft peaks. Fold in 1/3 of egg whites to lighten chocolate mixture, then fold in remaining whites. Spoon into crust and freeze.

Sauce: Melt white chocolate with cream over simmering water in a double boiler. Take off heat, slowly whisk in Grand Marnier.

To serve: Remove pie from freezer for 20 minutes. Cut into wedges, spoon some sauce over pie and arrange some raspberries and mint leaves on side of pie wedge.