Serves: 5
Total Calories: 690

1 (15-ounce) package refrigerated pie crust, divided
1 teaspoon flour
2 tablespoons butter
2 cups chopped pecans
1 cup vanilla milk chips or white chocolate baking bar, chopped
1/4 cup milk
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
grated chocolate or chocolate-flavored syrup (optional)

Preheat oven to 450°. Prepare 1 pie crust according to package directions for unfilled crust. Refrigerate remaining crust for later use. Place prepared crust in a 10-inch springform pan or 9-inch pie pan; press in bottom and up sides of pan. Flute top edge of crust with fork dipped in flour. Generously prick bottom and sides of crust with fork dipped in flour. Bake in preheated oven until golden brown, 9–11 minutes. Cool completely.

In a 10-inch skillet over medium heat, melt butter. Stir in pecans; cook, stirring constantly, until pecans are golden brown, about 6 minutes. Cool completely, about 1 hour. In a small saucepan over low heat, stirring with a wire whisk, melt vanilla chips and milk. Cool completely, about 1 hour.

In a large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, melted vanilla chips mixture, and pecans; blend well. Spoon mixture into cooled crust. Refrigerate 4 hours before serving. Just before serving, garnish with grated chocolate or chocolate syrup, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 690
Calories from Fat: 615

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