Black Bottom Pecan Pie With Choclate Rum Mousse

• eggs↗4
• dark corn syrup↗3⁄4 cup
• sugar↗1⁄2 cup
• butter, melted↗1⁄4 cup
• rum (3 for filling 1 for whipped cream)↗4 tablespoons
• vanilla↗1 teaspoon
• salt↗1⁄2 teaspoon
• pecan halves↗1 1⁄2 cups
• semisweet chocolate morsel↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).

3. 3

   Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.

4. 4

   Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.

5. 5

   For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.

6. 6

   Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.

7. 7

   Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.