Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 15       ounces        refrigerated pie crust
  1       teaspoon      flour
  2       tablespoons   butter
  2       cups          chopped pecans
  6       ounces        vanilla milk chips
     1/4  cup           milk
     1/3  cup           sugar
  2       cups          whipping cream
  1       teaspoon      vanilla

Preparation:

Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 10 inch springform pan or 9-inch pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Flute top edge of crust with fork dipped in flour. Generously prick bottom and sides of crust with fork. Bake at 450 for 9-11 minutes or until 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 completely, about 1 hour. In small saucepan, over low heat, melt vanilla milk chips with milk, stirring occasionally with wire whisk. Cool completely, about 1 hour. In large bowl, beat whipping cream until stiff peaks form. Fold in sugar, vanilla, melted vanilla milk chips and pecans; blend well. Spoon into cooled crust. Refrigerate 4 hours before serving. Store in fridge. Makes 10 servings. Pie can be frozen. Let stand room temp. 30-45 minutes before serving.

Nutritional Information:

564 Calories (kcal); 47g Total Fat; (73% calories from fat); 5g Protein; 33g Carbohydrate; 80mg Cholesterol; 202mg Sodium