• Once crust is ready (frozen at least one hour) remove from freezer and pour the light lavender
mixture over the crust mixture.
Whisk the filling ingredients together in a large bowl until blended, then evenly
pour over the crust.
Stir in the pecans and pour the filling
evenly over the crust (gently spread it around with a rubber spatula so that the nuts and liquid are evenly distributed).
Once blended well together,
spread over the crust layer and place back in the freezer for around an hour until solid.
Stir in 1 cup of the whipped topping until combined, then spread
over crust in the pan.
Pour the
cream over your crust base and freeze until firm (my freezer is very cold so it only takes me an hour).
* If not using pizza sauce, use some of the oil to spread
over the crust before adding the veggies & cheese.
Using a pastry brush, lightly brush the crust with egg white, then sprinkle
sugar over the crust and top of the berries.
Place the apple
slices over the crust, mounting them slightly one on top of each other in a circular fashion until you've used them all up.
Combine egg and 1 teaspoon water; brush egg
wash over crust and sprinkle with sugar.
Spread
onion over crust, leaving a 1 / 2 - inch border; top with pear, cheeses, nuts, and salt.
Pour the chocolate
mousse over the crust and refrigerate for about 15 - 20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Place plate upside
down over the crust and trim the rough edge — leave as much extra as you can for the time being.
With the back of a large spoon, you push some of those crust pieces into the apple filling and pull up some of the apples and their
juices over the crust.
Blend ingredients for the second layer until smooth, then divide between between
wells over crust and first layer.