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Cook'n with Betty Crocker 
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White Chocolate Pecan Mousse Pie |
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Serves: 12 Print this RecipeJeannette Allman - Mesa, Arizona Bake-Off® Contest 34, 1990 This light and fluffy mousse pie, flavored with buttered pecans, will melt in your mouth! It best served well chilled. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 2 tablespoons butter 2 cups chopped pecans 6 ounces (1 cup) vanilla milk chips or chopped white baking chocolate bar 1/4 cup milk 2 cups whipping cream 1/3 cup sugar 1 teaspoon vanilla extract GARNISH 1 tablespoon grated chocolate or 1/4 cup chocolate-flavored syrup, if desired Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch springform pan or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. With fork dipped in flour, press top edge of crust to sides of pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light 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 at room temperature 1 hour. In small saucepan over low heat, melt white vanilla chips with milk, stirring constantly with wire whisk. Cool at room temperature 1 hour. In large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, pecans and melted white vanilla chips. Spoon into cooled baked shell. Refrigerate 4 hours before serving. Just before serving, garnish with grated chocolate or chocolate syrup. Store in refrigerator.* *TIP: Pie can be frozen. Let stand at room temperature 30 to 45 minutes before serving. Nutrition Per Serving: Calories 470; Protein 4g; Carbohydrate 270g; Fat 39g; Sodium 140mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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