Thursday, February 15, 2007

White Chocolate Pecan Pie


* 1 9" pie shell
* 2 Tbsp. butter
* 2 cups chopped pecans
* 1-1/2 cups vanilla milk chips
* 1/4 cup milk
* 2 cups heavy whipping cream
* 1/3 cup powdered sugar
* 1 tsp. vanilla

Prepare a pie crust and place it in a 9" pie pan or a 10" tart pan. Blind bake the crust until golden brown.

Melt butter in a heavy skillet over medium heat. Stir in pecans and cook until nuts are golden brown, about 6 minutes, stirring constantly. The nuts can burn very quickly, so make sure that you watch carefully. Cool at room temperature for 1 hour.

In small heavy saucepan, melt vanilla milk chips in milk over low heat. Cool at room temperature for 1 hour too.

In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form. Fold in cooled pecans and cooled vanilla milk chip mixture. Spoon into cooled crust and refrigerate at least 4 hours before serving. May also be frozen and served frozen. Serves 8-10


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