Chocolate Mousse Pie with Pecan Crust

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Crust:
2 cup chopped toasted pecans
5 tablespoons packed brown sugar
5 tablespoons cold butter (cut into small pieces)

Filling:

6 oz bittersweet chocolate
3/4 cup sugar
4 egg yolks
1 Tablespoon Orange Liquor (optional)
1 teaspoon vanilla
2 1/2 cups whipping cream
shaved chocolate for garnish (optional)

Mix the pecans, butter, and sugar in food processor until butter and pecans are finely chopped and everything mixes evenly together. Press pecan mixture into pie pan bottom and up the sides.

Remove from the heat and let cool slightly

In a separate bowl, add the egg yolks, vanilla, orange liquor, and 1/2 cup of sugar. Whisk in until smooth and pale yellow.

Place egg yolks, sugar, vanilla and orange liquor over double boiler and continue to whisk over simmering water until thickened.

Remove from heat and continue to whisk until cooled, but not cold.

*CAUTION: Must be cool before you add chocolate or chocolate will overcook*

Add chocolate to sugar mixture and stir until combined

Whip 1 cup of whipping cream to soft peaks and fold into chocolate mixture.

Pour the chocolate mousse into the prepared pie shell and chill for at least 1 hour.

Add 1/4 cup sugar to the rest of the cream (1 1/2 cups) and whip. Top the pie. Garnish with shaved chocolate, if desired.