Black Bottom Pecan Pie With Choclate Rum Mousse

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

1. Preheat oven to 350 degrees.
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. Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
4. Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
5. For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
6. Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
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.

eggs, dark corn syrup, sugar, butter, rum, vanilla, salt, pecan halves, semisweet chocolate morsel

Taken from www.food.com/recipe/black-bottom-pecan-pie-with-choclate-rum-mousse-528476 (may not work)