Butter Pecan White Chocolate Mousse Pie
Updated Feb 15, 2021, Published Nov 01, 2015
This post contains affiliate links. Please see our disclosure policy.
When it comes to capturing the taste of the holidays, there’s nothing quite like a pie.
Butter Pecan White Chocolate Mousse Pie
Ingredients
- 1 prepared Ginger Snap Cookie Crust, cooled
- 2 tablespoons unsalted butter
- 2 cups chopped pecans
- 6 ounces white chocolate chips
- 1 8 ounce container whipped topping , thawed
- Grated white chocolate, for garnish
- Whole pecans, for garnish
Instructions
- Prepare the crust and set on a cooling rack to cool completely.
- In a medium-skillet, melt the butter. Add the chopped pecans and toast, stirring regularly to prevent burning (about 5 minutes).
- In a microwavable bowl, melt the white chocolate chips. Stir the toasted pecans into white chocolate and allow to cool, stirring occasionally to keep it from hardening.
- Gently stir in the whipped topping until combined. Pour the mixture into the prepared pie shell and refrigerate until set, 2-3 hours. Garnish with white chocolate shavings and extra pecans before serving.
Nutrition
Calories: 2650kcalCarbohydrates: 134gProtein: 30gFat: 235gSaturated Fat: 60gCholesterol: 95mgSodium: 178mgPotassium: 1380mgFiber: 21gSugar: 111gVitamin A: 870IUVitamin C: 3.2mgCalcium: 491mgIron: 5.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
