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    Maverick Lunar Pie


    Source of Recipe


    Southern Living Magazine, 4/98

    List of Ingredients





    1/3 cup butter -- melted
    1 cup firmly packed light brown sugar
    1 cup chopped pecans
    2 tablespoons all-purpose flour
    1 tablespoon vanilla extract

    WHITE CHOCOLATE MOUSSE:
    2 4 ounce bars white chocolate
    2 cups whipping cream -- divided

    TOPPINGS
    1 cup caramel sauce
    1/2 cup almond brickle chips*

    GARNISH
    fresh mint sprigs

    Recipe



    Stir together butter and brown sugar. Add chopped pecans, flour, and vanilla, stirring well. Drop dough by heaping teaspoonfuls, 5 inches apart, onto well-greased baking sheets. Bake at 350ºF for 7 minutes or until golden brown. Loosen edges with a wide spatula; remove to wire racks to cool.

    Spread 3 tablespoons White Chocolate Mousse on each of 12 cookies. Repeat layers once; top each with a third cookie, forming 12 stacks. Dollop with remaining mousse mixture. Drizzle evenly with caramel sauce, and sprinkle with almond brickle chips. Garnish, if desired, and serve immediately. Yield: 12 servings. *1/2 cup chopped pecans, toasted, may be substituted for almond brickle chips.

    WHITE CHOCOLATE MOUSSE: Microwave white chocolate and 1 cup whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or unti chocolate melts, stirring after 1 1/2 minutes. Chill, stirring occasionally, until mixture is consistency of soft whipped cream. Beat mixture at low speed with an electric mixer; gradually add remaining 1 cup whipping cream. Beat at high speed until stiff peaks form. (Do not overbeat.) Yield: 4 cups.

 

 

 

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