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Liquor: Black Bottom Rum Mousse Pie

Source of Recipe

Thanks to Dierberg’s School of Cooking


List of Ingredients

Crust
1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 tablespoons butter, melted
1/2 cup chocolate fudge ice cream topping

Filling
1 package (10 ounces) vanilla milk chips
1 package (8 ounces) cream cheese, softened
3 tablespoons dark rum
2 tablespoons honey
1 cup heavy whipping cream, whipped
Chocolate-dipped pecans (optional)



Recipe

Place pecans in 9-inch pie plate. Toast in 375 degree F. oven for 4 minutes, or until fragrant. In small bowl, combine brown sugar and butter. Stir in nuts until well combined. Press mixture evenly into pie plate. Bake in 375 degree F. oven until sugar caramelizes, about 8 to 10 minutes; set aside to cool. Spread fudge evenly over crust. Place vanilla milk chips in medium microwave-safe bowl. Microwave (high) for 1 minute; stir. If needed, microwave for 30 seconds at a time, stirring well after each time, until chips melt. With portable electric mixer, beat in cream cheese, rum, and honey until smooth; chill for 5 minutes. Use whisk to gently fold whipped cream into cream cheese mixture. Mound into cooled crust; swirl top. Cover and refrigerate at least 4 hours. Garnish with Chocolate-dipped pecans.

Makes 8-10 servings.
Chocolate-Dipped Pecans

1/2 cup semi-sweet chocolate chips
1 teaspoon solid vegetable shortening
Pecan halves

In small microwave-safe bowl, combine chocolate chips and shortening. Microwave (high) for 1 minute. Stir until melted and smooth. Dip pecan halves into chocolate, covering only half of the pecan. Place on parchment-lined baking sheet. Refrigerate until firm. Use as a garnish.