White Chocolate Pecan Pie

"A twist on the traditional holiday dessert."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Postion rack in center of oven; preheat to 350 degrees.
  • Using an electric mixer, beat egg and egg yolk in a large bowl until light colored. Add brown sugar; beat until mixture forms soft ribbons when the beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla, and salt. Stir in pecans and 3/4 cup white chocolate.
  • Transfer filling to prepared pie 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 to cool completely.
  • Place remaining 1/4 cup white chocolate top of double boiler. Bring water to boil in bottom of double boiler. Remove from heat. Set top of double boiler over bottom and stir chocolate until melted and smooth. Using a fork, drizzle the melted chocolate decoratively over the cooled pie. Serve pie at room temperature.

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Reviews

  1. Really a sweet pie, but then that's what a pecan pie is, SWEET! Loved the addition of the white chocolate! Easy enough to make, & a delight to eat! I did slice this one into 10 servings, & wouldn't even have minded getting 12 servings out of it, & will try that the next time I make it! A great keeper of a recipe! [Tagged & made in Please Review My Recipe]
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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