White Chocolate Pecan Mousse Pie
Source of Recipe
Internet
List of Ingredients
15 oz pk refrigerated pie crust
1 t flour
2 T butter
2 c chopped pecans
6 oz vanilla milk chips
1/4 c milk
1/3 c sugar
2 c whipping cream
1 t vanilla
Heat oven to 450.
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 for 9-11 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 with
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. Store in fridge. Makes 10 servings.
Pie can be frozen. Let stand room temp. 30-45 minutes before
serving.
Recipe
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