White Chocolate Pecan Mousse Pie

• 1 pkg. (15 oz.) refrigerated pie crust
• 1 tsp. flour
• 2 tbsp. butter
• 2 cups pecans, chopped
• 1 pkg. (6 oz.) vanilla milk chips
• 1/4 cup milk
• 1/3 cup sugar
• 2 cups whipping cream
• 1 tsp. vanilla

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

crust, flour, butter, pecans, vanilla milk, milk, sugar, whipping cream, vanilla

Taken from www.foodgeeks.com/recipes/1113 (may not work)