White Chocolate Pecan Mousse Pie

1. 1

   Heat oven to 450F.

2. 2

   Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch springform pan or 9-inch pie pan.

3. 3

   (Refrigerate remaining crust for later use.)

4. 4

   Place prepared crust in pan; press in bottom and up sides of pan.

5. 5

   Flute top edge of crust with fork dipped in flour.

6. 6

   Generously prick bottom and sides of crust with fork.

7. 7

   Bake at 450F for 9-11 minutes or until golden brown.

8. 8

   Cool completely.

9. 9

   Melt butter in 10-inch skillet over medium heat.

10. 10

    Stir in pecans.

11. 11

    Cook until pecans are golden brown, about 6 minutes, stirring constantly.

12. 12

    Cool completely, about 1 hour.

13. 13

    In small saucepan, over low heat, melt vanilla milk chips with milk, stirring occasionally with wire whisk.

14. 14

    Cool completely, about 1 hour.

15. 15

    In large bowl, beat whipping cream until stiff peaks form.

16. 16

    Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well.

17. 17

    Spoon into cooled crust.

18. 18

    Refrigerate 4 hours before serving.

19. 19

    Store in refrigerator.

20. 20

    Pie can be frozen.

21. 21

    Let stand room temperature 30-45 minutes before serving.

* Per serving · 4 servings · Values may vary.