Gluten-Free Chocolate Mousse & Praline Pie

...And we're back with another installment of chocolate meets pecans! Last week, I shared these cookies with you and they were such a hit, I knew you guys would love a pie recipe of the same flavor combo.
I made this pie extra special and by that I mean, it's gluten-free! So, more of my readers can enjoy it, as well as my family members who follow a gluten-free lifestyle. I gotta tell you, finding good gluten-free products out there isn't the easiest. It's a hit or miss. This MI-DEL graham style pie crust was a definite hit.
It was all there in the flavor department, and as a matter of fact, MI-DEL pie crusts are actually 30 grams thicker than other brands and the proof is in the pie. Also, they are the only pie crusts with ingredients I can pronounce and the only pie-crusts on the market that are allergen-safe, non-GMO verified, and shelf-stable. I'd say that's a win-win.

AND they're Kosher-Parve! Triple win!
Without the hassle of making a gluten-free pie crust from scratch, you're left with two simple steps to complete this pie. The first is making the praline in the microwave, which takes less than 5 minutes. The second is whipping up the chocolate mousse, which is also pretty straightforward. The hardest part about making this pie is waiting for it to chill overnight!
The chocolate mousse is so light and airy and the praline is crunchy and sweet. It's just a party in your mouth.

Gluten-Free Chocolate Mousse & Praline Pie

Yield: One 9 inch pie

Ingredients:

One MI-DEL graham style pie crust

For the praline:
1/3 cup unsalted butter
1/4 cup light brown sugar, packed
2 tablespoons water
1 tablespoon cornstarch
2/3 cup pecans, coarsely chopped

For the chocolate mousse:
1 teaspoon gelatin powder
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa powder
1 cup heavy cream, cold
1 teaspoon vanilla extract

Directions:

Microwave butter in a 2-cup glass measuring cup at HIGH for one minute, or until butter is melted. Stir in brown sugar, water, and cornstarch. Microwave again at HIGH for one minute, or until mixture is boiling. Stir in chopped pecans. Spread mixture evenly onto the bottom of pie crust. Place crust in freezer while you prepare chocolate mousse.

Place gelatin powder in a small bowl, sprinkle cold water over it and let it sit for 1 minute. Pour in boiling water and whisk together until gelatin is completely dissolved. Set aside.

In a medium-sized bowl, add sugar and cocoa powder. Whisk to combine. Add cold heavy cream and vanilla, and beat using an electric hand mixer on medium speed, until mixture stiffens up. Add gelatin mixture and beat until well-incorporated.

Refrigerate pie for 4 hours, or overnight.

Recipe from Hersheys' Kitchens