Pecan Crusted Chocolate Mousse Pie

The.  Richest.  Pie.  Ever.

2 cups chopped pecans

1/4 cup butter, melted

1/4 cup brown sugar

8 oz. package cream cheese, softened

1/3 cup cocoa powder (dark is even better)

1 cup powdered sugar

1/2 cup chocolate chips, melted

2 tsp. vanilla

2 cups heavy cream

2 TBS powdered sugar

Preheat oven to 375 degrees.  In medium bowl combine pecans, brown sugar, and melted butter to mix well.  Press into 9 inch pie pan.  Bake at 375 for 8-9 minutes until just set.  Cool on wire rack until completely cooled.

In large bowl, combine cream cheese, cocoa powder, and the 1 cup of powdered sugar.  Beat until smooth and fluffy.  Then, add melted chocolate chips and vanilla.  Beat until smooth.

In medium bowl, combine heavy cream and 2 TBS powdered sugar until stiff peaks form.  Beat a spoonful of this mixture into the chocolate mixture to lighten.  Then fold the remaining whipped cream into chocolate mixture to combine*.  Pour into cooled pie shell.  Cover and chill until firm, about 4-6 hours.

*My mother in law did not combine the cream mixture with the chocolate mixture.  She did beat the spoonful into the chocolate mixture, then she poured the choc. mixture into the pie shell.  She then poured the cream mixture on top of the choc. mixture to form a second layer.  It was fabulous, so I will probably do it her way instead of the recipe's way.