White Chocolate Pecan Mousse Pie
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Ingredients
| 1 pkg. (15 oz.) | refrigerated pie crust | | 1 tsp. | flour | | 2 tbsp. | butter | | 2 cups | pecans, chopped | | 1 pkg. (6 oz.) | vanilla milk chips | | 1/4 cup | milk | | 1/3 cup | sugar | | 2 cups | whipping cream | | 1 tsp. | vanilla |
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Instructions
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 9-11 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 refrigerator.
Pie can be frozen. Let stand room temperature 30-45 minutes before serving.
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