Frango Chocolate Cappuccino Mousse Pie recipe

1 cup flour
1/2 cup powdered sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup finely chopped pecans
3 ounces cream cheese, room temperature
4 teaspoons instant Amaretto-flavored cappuccino powder
1 teaspoon vanilla extract
1 1/2 cups melted, then cooled Frango chocolates (about 33 mints)
2 cups whipped cream
Frango chocolates and/or pecan halves for garnish

Heat oven to 350 degrees F.

Combine flour, powdered sugar, butter and pecans. Mix using 2 knives. Pat onto bottom of and up sides of 9-inch pie plate. Bake 15 minutes or until done. Remove from oven and cool.

Combine cream cheese, cappuccino powder, vanilla and melted chocolate. Mix well. Fold in whipped cream. Spoon into cooled crust and refrigerate at least 3 hours before serving. Garnish with chocolates and/or pecans.

Makes 6 servings.