American Pie Council

2011 Contest Recipe

Pecan Praline Mousse Pie

Pecan Praline Mousse Pie
Christine Montalvo-2011 National Pie Championships-Open

Nonstick vegetable oil spray
1 1/2 cups finely ground chocolate cookie crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Crust: Preheat oven to 350 degrees F. Spray 9-inch-diameter deep dish glass pie dish with nonstick spray. Blend cookie crumbs, melted butter, and sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake for 8-10 minutes. Cool completely.

Pecan Praline:
1 1/3 cups chopped pecans
3 tablespoons packed light brown sugar
1 1/2 tablespoons light corn syrup
1 tablespoon unsalted butter, slightly softened

Pecan Praline: Preheat oven to 350 degrees F. Line rimmed baking sheet with foil. Spread pecan evenly on baking sheet. Toast until lightly browned, 7-9 minutes. Cool.

In a medium bowl, stir together the brown sugar, corn syrup, butter & toasted pecans until pecans are coated. Spread on baking sheet and bake 5-9 minutes, until melted, bubbly & brown. Remove from oven; cool completely. Break into pieces when cool.

1/4 cup cold water
1 Teaspoon unflavored gelatin
1-13-ounce jar of marshmallow cream
1 cup heavy whipping cream, whipped to soft peaks

Mousse: In a medium saucepan, sprinkle gelatin over water. Let sit 5 minutes. Heat over medium heat until gelatin melts completely. Remove from heat.

In a large bowl, add the marshmellow cream and melted gelatin and beat until completely smooth. Gently fold in the whipped cream and fold until completely smooth. Fold 1/2 of the praline pieces into the mouse.


3 1/2 ounces semi-sweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon unsalted butter, softened

Topping: Place chocolate into a small bowl. Heat whipping cream to a simmer. Pour over chocolate and let sit for a minute. Whisk until chocolate is completely melted and mixture is smooth. Add the butter and beat until mixed in completely. Set aside.

Assembly of Pie: Spoon the mousse into the pie plate. Sprinkle with remaining praline on top. If necessary, rewarm the reserved glaze in the microwave for a few seconds until fluid. Drizzle over top of pie. Refrigerate until chilled & set, about 2 hours. Serve chilled