VaLee’s White Chocolate Pecan Pie by Cat Cora
Serving Size / Yield
- 1 pie crust for a 9-inch pie, homemade or store-bought
- 2 C. pecan halves
- 11⁄3 C. white chocolate chips or vanilla-flavored chips
- 3 lg. eggs
- 3⁄4 C. firmly packed light brown sugar
- 3⁄4 C. light corn syrup
- 3 Tbs. all-purpose flour
- Nonstick cooking spray, if needed
- Whipped cream or ice cream for serving (optional)
Preheat the oven to 400°F.
Roll out the pie dough and use to line a 9-inch pie pan. Layer the pecans and white chocolate chips on the bottom of the pie shell.
In a medium bowl, whisk the eggs until blended. Whisk in the brown sugar, corn syrup, and flour until thoroughly combined. Carefully pour the egg mixture over the nuts and white chocolate chips, trying not to dislodge them.
Bake the pie until the crust is golden brown and the filling is set in the center, 35 to 40 minutes. Check after about 25 minutes, and if the pie is browning too quickly, spray a piece of aluminum foil on one side with nonstick cooking spray and place it, sprayed side down, over the pie, covering it loosely. Transfer the pie to a wire rack and let cool completely, about 2 hours.
Eat right away, or cover and store in the refrigerator for up to 3 days. The pie is best at room temperature, but it can also be served warm or chilled. Top each slice with a dollop of whipped cream, if desired.
Recipe courtesy of The Macy’s Culinary Council Thanksgiving & Holiday Cookbook