White Chocolate Pecan Mousse Pie Recipes

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WHITE CHOCOLATE PECAN PIE



White Chocolate Pecan Pie image

Make and share this White Chocolate Pecan Pie recipe from Food.com.

Provided by Divinemom5

Categories     Pie

Time 1h5m

Yield 1 9-inch pie

Number Of Ingredients 10

1/4 cup butter, melted
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup chopped pecans, toasted
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs, lightly beaten
6 ounces white chocolate baking squares, chopped (I use Baker's)
1 cup pecan halves
1 9-inch baked pie crust

Steps:

  • Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.
  • Let cool slightly.
  • Add chopped nuts and next 3 ingredients,mix well.
  • Pour into pie shell.
  • Sprinkle with 2/3 of chopped wite chocolate.
  • Top with pecan halves.
  • Bake at 325 degrees for 50-55 minutes or until set.
  • Cover with aluminum foil last 10 minutes of baking to prevent over-browning.
  • Cool on wire rack.
  • Put remaining chocolate in small,heavy duty zip lock bag.
  • Place bag in hot water until chocolate melts (make sure bag is sealed!) Snip small hole in corner of bag,drizzle chocolate over pie.

Nutrition Facts : Calories 4549.4, Fat 303.2, SaturatedFat 91.9, Cholesterol 568.8, Sodium 2282.9, Carbohydrate 443.5, Fiber 20.4, Sugar 254.8, Protein 51.1

WHITE CHOCOLATE PECAN PIE



White Chocolate Pecan Pie image

Provided by Carole Bloom

Categories     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Pecan     Fall     Winter     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 large egg
1 large egg yolk
1/3 cup (packed) golden brown sugar
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
2 cups pecan halves and pieces
1 cup (about 5 ounces) finely chopped good-quality white chocolate (such as Lindt or Baker's)
1 Flaky Pie Crust
Additional pecan halves, toasted

Steps:

  • Position rack in center of oven; preheat to 350°F.Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.
  • Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.
  • Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • Serve pie at room temperature.

WHITE CHOCOLATE PECAN MOUSSE PIE



White Chocolate Pecan Mousse Pie image

Number Of Ingredients 11

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
2 tablespoons butter
2 cups chopped pecans
6 ounces (1 cup) vanilla milk chips or chopped white baking chocolate bar
1/4 cup milk
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
GARNISH
1 tablespoon grated chocolate or 1/4 cup chocolate-flavored syrup, if desired

Steps:

  • Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch springform pan or 9-inch pie pan. Place prepared crust in pan press in bottom and up sides of pan. With fork dipped in flour, press top edge of crust to sides of pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.Melt butter in 10-inch skillet over medium heat. Stir in pecans. Cook until pecans are golden brown, about 6 minutes, stirring constantly. Cool at room temperature 1 hour.In small saucepan over low heat, melt white vanilla chips with milk, stirring constantly with wire whisk. Cool at room temperature 1 hour.In large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, pecans and melted white vanilla chips. Spoon into cooled baked shell. Refrigerate 4 hours before serving. Just before serving, garnish with grated chocolate or chocolate syrup. Store in refrigerator.**TIP: Pie can be frozen. Let stand at room temperature 30 to 45 minutes before serving.Nutrition Per Serving: Calories 470 Protein 4g Carbohydrate 270g Fat 39g Sodium 140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE PECAN PIE I



Chocolate Pecan Pie I image

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Provided by Karin Christian

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  • Bake until set, 40 to 50 minutes. Cool.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g

CHOCOLATE MOUSSE PECAN PIE



Chocolate Mousse Pecan Pie image

The irresistible flavors of two family favorite pies come together in one delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 10

Number Of Ingredients 14

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  • While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  • Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

PECAN CRUSTED CHOCOLATE MOUSSE PIE - A



Pecan Crusted Chocolate Mousse Pie - A image

This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.

Provided by Nana Lee

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar or 1/4 cup Splenda brown sugar blend
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar or 1 cup Splenda sugar substitute
1/2 cup chocolate chips, melted
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons superfine sugar or 2 tablespoons Splenda sugar substitute

Steps:

  • PREPARATION:.
  • Preheat oven to 375ºF.
  • In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
  • Press into 9" pie pan.
  • Bake for 8-9 minutes until just set.
  • Cool on wire rack until completely cooled.
  • In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
  • Beat until smooth and fluffy.
  • Then add melted chocolate chips and vanilla; beat until smooth.
  • In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
  • Beat a spoonful of this mixture into the chocolate mixture to lighten.
  • Then fold remaining whipped cream into chocolate mixture to combine.
  • Pour into cooled pie shell.
  • Cover and chill until firm, about 4-6 hours. Serves 8.

PECAN PIE WITH CHOCOLATE MOUSSE



Pecan Pie With Chocolate Mousse image

Wonderful looking dessert. Spend a little time on the garnishing. I throw on a few maraschino cherries (with stems). This very, very rich but worth every calorie

Provided by Bergy

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 unbaked 10-inch pie shell
3 ounces pecans, whole toasted
3 eggs
3/4 cup light corn syrup
2 tablespoons sugar
whipped cream (for garnish)
pecans (for garnish)
chocolate curls (for garnish)
4 ounces semisweet chocolate, melted and cooled
3 eggs, separated
1 tablespoon water
1 cup whipping cream, whipped
4 tablespoons icing sugar

Steps:

  • Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
  • Mix until smooth.
  • Spread on the bottom of the unbaked pie shell (in a pie pan).
  • Press the pecans into the cream cheese mixture.
  • In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
  • Beat until everything is well mixed and pour into the pie shell.
  • Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
  • Cool& Chill.
  • Spread the chocolate mousse (Instructions follow) over top.
  • Chill until set, about 4 hours.
  • At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
  • --------Chocolate Mousse-----------------.
  • In a medium bowl beat egg yolks and water until thick and lemony.
  • Blend in the chocolate.
  • In another bowl, beat the whipping cream until it forms soft peaks.
  • Beat in 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Beat the egg whites until soft peaks form.
  • Beat in the remaining 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Spoon over the cold pecan pie.
  • Chill & set.

Nutrition Facts : Calories 808.3, Fat 54.1, SaturatedFat 24.3, Cholesterol 286.6, Sodium 323.3, Carbohydrate 78.4, Fiber 4.7, Sugar 37.8, Protein 13.3

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