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White Chocolate Pecan Mousse Pie

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Ingredients
  Pie crusts 15 Ounce (All Ready, 1 Package)
  Flour 1 Teaspoon
For filling
  Butter 2 Tablespoon
  Chopped pecans 2 Cup (32 tbs)
  Vanilla milk chips/White baking bar 6 Ounce, chopped (1 Cup)
  Milk 1⁄4 Cup (4 tbs)
  Whipping cream 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Grated chocolate/Chocolate flavored syrup 2 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Pecan
Interest: 
Healthy

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