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1
Heat oven to 450F.
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2
Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan.
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3
(Refrigerate remaining crust for later use.)
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4
Place prepared crust in pan; press in bottom and up sides of pan.
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5
Flute top edge of crust with fork dipped in flour.
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6
Generously prick bottom and sides of crust with fork.
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7
Bake at 450F for 9-11 minutes or until golden brown.
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8
Cool completely.
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9
Melt butter in 10-inch skillet over medium heat.
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10
Stir in pecans.
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11
Cook until pecans are golden brown, about 6 minutes, stirring constantly.
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12
Cool completely, about 1 hour.
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13
In small saucepan, over low heat, melt vanilla milk chips with milk, stirring occasionally with wire whisk.
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14
Cool completely, about 1 hour.
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15
In large bowl, beat whipping cream until stiff peaks form.
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16
Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well.
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17
Spoon into cooled crust.
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18
Refrigerate 4 hours before serving.
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19
Store in refrigerator.
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20
Pie can be frozen.
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21
Let stand room temperature 30-45 minutes before serving.
