HERSHEY'S Dark Chocolate Mousse provides a delicious end-of-the-meal treat, thanks to HERSHEY'S SPECIAL DARK Cocoa. Garnish with a strawberry or raspberry for that perfect final touch. Suitable for any occasion.
Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.
Beat butter and brown sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled). Stir in pecan mixture. Pour mixture into baked pie crust.
Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.