Prep Time: 25 minutes
Cook Time: 8 minutes
Ingredients:
- 1 9" pie shell
- 2 Tbsp. butter
- 2 cups chopped pecans
- 2 cups white chocolate chips
- 1 cup semisweet chocolate chips
- 7 tablespoons milk
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla
Preparation:
Prepare a pie crust and place it in a 9" pie pan or a 10" tart pan. Blind bake the crust until golden brown. Cool completely.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 completely.
In small heavy saucepan, melt white chocolate chips in 5 tablespoons milk over low heat. Cool to room temperature. In another small heavy saucepan, melt semisweet chocolate chips with 2 tablespoons milk, stirring until smooth. Cool to room temperature.
In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form. Remove 1/2 cup whipped cream and place in saucepan with cooled semisweet chocolate.
Fold 1-1/2 cups cooled pecans and cooled white chocolate chip mixture into whipped cream in bowl. Fold together remaining 1/2 cup pecans, the 1/2 cup whipped cream, and semisweet chocolate mixture in saucepan.
Spoon the semisweet chocolate mixture into cooled crust and smooth. Top with white chocolate mixture. Cover and refrigerate at least 4 hours before serving. May also be frozen and served frozen; remove from freezer 15 minutes before serving to make slicing easier. Serves 8-10
