April 21, 2006, Newsletter Issue #121: White Chocolate Cream Pie

Tip of the Week

1 pkg. refrigerated pie crusts
2 Tbsp. butter
2 cups chopped pecans
1 cup vanilla milk chips
1/4 cup milk
2 cups whipping cream
1/3 cup sugar
1 tsp. vanilla

Prepare pie crust according to package directions for unfilled one crust pie using a 10" springform pan, or a 9" pie pan - your choice! Cool completely.

Melt butter in a 12" skillet over medium heat. Stir in pecans and cool 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 sugar and vanilla until stiff peaks form. Fold in cooled pecans and cooked vanilla milk chip mixture. Spoon into cooled crust and refrigerate at least 4 hours before serving. Serves 8-10

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Dessert Tip Site? Request a Tip Now!


Guru Spotlight
Susan Sayour