Salted Caramel Chocolate Mousse Pie Recipe
A thick and creamy caramel chocolate mousse pie on top of a flaky pie crust.
one 9"pie crust, baked
1 cup plus 2 tbsp sugar
3/4 cup heavy cream, plus 1-1/2 cups
3/4 cup buttermilk
3-1/2 tbsp cornstarch
4 egg yolks
4 oz high-quality semi sweet chocolate, finely chopped
1 tbsp butter
3/4 tsp vanilla extract
3 tbsp confectioners sugar
1 cup sugar
4 tbsp water
1 tsp fine sea salt
1/2 cup heavy cream
4 tsp unsalted butter
Garnish: chopped walnuts & chocolate sauce
Prepare pie crust using recipe or you can use a pre made shell.
Prepare caramel layer:
Place the sugar and water in a medium heavy-bottomed saucepan and bring to a boil over high heat.
Continue to cook until it becomes a shade lighter than caramel.
Remove from the heat and add the salt, stir quickly to dissolve. Add the heavy cream and butter, stirring constantly with a wooden spoon until completely smooth. Let cool to room temperature.
Once cooled, pour and spread over pie crust and refridgerate.
Prepare chocolate mousse filling:
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth.
Place over medium-high heat and bring to a boil, whisking from time to time until the sugar and cornstarch dissolve and the mixture thickens, about 5 minutes.
Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly.
Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes.
Pour the mixture into a mixing bowl and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
Cover the mixture with plastic wrap and chill in fridge for about 30 minutes.
Place 1-1/2 cups heavy cream in a chilled mixing bowl and add the confectioners sugar. Beat until stiff peaks form. Refrigerate until ready to fold into chocolate mixture.
Remove the chocolate mixture from the refrigerator. Gently fold in about 1/2 of the whipped cream.
Spoon the chocolate mousse into the cooled caramel.
Refrigerate for at least 4 hours.
Refrigerate remaining whipped cream until ready to serve with pie.
Garnish with chopped nuts and chocolate sauce.