An incredible white chocolate mousse pie, studded with butter-toasted pecans in a flaky pastry crust.

White Chocolate Pecan Mousse Pie

1 (9-inch) unbaked pie crust, either store-bought or homemade

Filling:
2 tablespoons butter
2 cups chopped pecans
6 ounces (1 cup) vanilla milk chips or chopped white chocolate
1/4 cup milk
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Garnish:
1 tablespoons grated chocolate

1. Preheat oven to 450°F (230°C). Prick the bottom of a 9-inch pie crust and bake 9 to 11 minutes or until light golden brown. Cool completely.
2. Melt butter in 10-inch skillet over medium heat. Stir in pecans are golden brown, about 6 minutes, stirring constantly. Cool at room temperature 1 hour.
3. In a small saucepan over low heat, melt vanilla milk chips with milk, stirring constantly with wire whisk. Cool at room temperature 1 hour.
4. In large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, pecans, and melted white chocolate. Spoon into cool baked shell. Refrigerate 4 hours before serving. Just before serving, garnish with grated with garnish chocolate. Store in refrigerator.

Makes 8 to 10 servings.