Sweet or savory – the ultimate snacking question.
Recipe creator Scott Anderson has the answer with his Chocolate Moussecarpone Pie.
Anderson layers a chocolatey Irish liqueur mousse made of chocolate chips and mascarpone (a mild, creamy cheese) on top of savory crunched up pretzels with divine results. Now the only question is one slice or two!
See step-by-step photos of Anderson’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/mousse. You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
“This pie is so simple … your guests will think you went to great lengths to make it!” Scott Anderson, of Shepherdstown, W.Va. (pop. 1,734)
4 c pretzels
1/3 c brown sugar
1 stick unsalted butter, melted
4 1/2 cups semi-sweet chocolate chips, divided
4 c mascarpone cheese, room temp
1/4 c Irish cream liqueur
1 tsp pure vanilla extract
Preheat oven to 325 degrees F.
Pulse pretzels in a blender or crunch up in resealable bag until they are in very small particles, then place into pie plate.
Add brown sugar and melted butter and blend together.
Press crumb mixture evenly into pie plate.
Bake for 6 minutes; set aside.
Meanwhile, melt 4 cups of chocolate until smooth and creamy.
Blend liqueur and vanilla into mascarpone, mix until incorporated.
Gradually add in melted chocolate and whisk together or use a hand mixer on low until smooth.
Spread mixture into the still warm pie crust, pressing lightly to bind.
Sprinkle chocolate chips on top and refrigerate for 1-2 hours.
Slice, and serve with whipped topping.