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White Chocolate Pecan Mousse Pie





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


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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