White Chocolate Cream Pie
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White Chocolate Cream Pie
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
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| Byron White |
