WHITE CHOCOLATE PECAN PIE
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
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 MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
WHITE CHOCOLATE MOUSSE CHERRY PIE
A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.
Nutrition Facts : Calories 556 calories, Fat 40g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 338mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN PIE WITH CHOCOLATE MOUSSE
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
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
WHITE CHOCOLATE MOUSSE RASPBERRY PIE
Slice into a berry tasty pie made extra rich with white chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
- Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
- In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 55 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 115 mg
WHITE CHOCOLATE PECAN MOUSSE PIE
Number Of Ingredients 11
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 MOUSSE PECAN PIE
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
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
WHITE CHOCOLATE PIE
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 391 calories, Fat 21g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 373mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN CRUSTED CHOCOLATE MOUSSE PIE - A
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
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.
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- In small saucepan, cook butter, sugar and corn syrup over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in chopped pecans, vanilla, salt and eggs. Pour filling into partially baked crust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves.
- Bake 40 minutes. Cover crust edge with strips of foil; bake 10 to 15 minutes longer or until set. Cool on cooling rack at least 2 hours.
- In small resealable freezer plastic bag, place remaining white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over pie.
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