White Chocolate Pecan Mousse Pie Recipe
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| Butter | 2 Tablespoon (FILLING) | |
| Pecans | 2 Cup (16 tbs), chopped (FILLING) | |
| White vanilla baking chips | 6 Ounce, chopped (FILLING) | |
| Milk | 1/4 Cup (16 tbs) (FILLING) | |
| Whipping cream | 2 Cup (16 tbs) (FILLING) | |
| Sugar | 1/3 Cup (16 tbs) (FILLING) | |
| Vanilla | 1 Teaspoon (FILLING) | |
| Grated chocolate or chocolate-flavored syrup, if desired | ||
Directions
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan.
Flute top edge of crust with fork dipped in flour.
Generously prick bottom and sides of crust with fork.
Bake at 450°F. for 9 to 11 minutes or until golden brown.
Cool completely.
Melt butter in 10-inch skillet over medium heat.
Stir in pecans.
Cook until pecans are golden brown, about 6 minutes, stirring constantly.
Cool completely, about 1 hour.
In small saucepan over low heat, melt vanilla milk chips and milk, stirring occasionally with wire whisk.
Cool completely, about 1 hour.
In large bowl, beat whipping cream until stiff peaks form.
Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well.
Spoon into cooled crust.
Refrigerate 4 hours before serving.
Just before serving, garnish with grated chocolate or chocolate syrup.
Store in refrigerator.
Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan.
Flute top edge of crust with fork dipped in flour.
Generously prick bottom and sides of crust with fork.
Bake at 450°F. for 9 to 11 minutes or until golden brown.
Cool completely.
Melt butter in 10-inch skillet over medium heat.
Stir in pecans.
Cook until pecans are golden brown, about 6 minutes, stirring constantly.
Cool completely, about 1 hour.
In small saucepan over low heat, melt vanilla milk chips and milk, stirring occasionally with wire whisk.
Cool completely, about 1 hour.
In large bowl, beat whipping cream until stiff peaks form.
Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well.
Spoon into cooled crust.
Refrigerate 4 hours before serving.
Just before serving, garnish with grated chocolate or chocolate syrup.
Store in refrigerator.
Chef
