White Chocolate Pecan Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chunks of white chocolate in the filling glamorize this Southern pie. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1/4 cup butter or margarine, melted |
1/2 cup sugar |
1/2 cup light corn syrup |
3/4 cup chopped pecans, toasted |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large eggs, lightly beaten |
6 (1-ounce) premium white chocolate baking squares, chopped |
1 cup pecan halves |
Directions:
1. Unfold piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place crust, floured side down, in a 9 pieplate; fold edges under, and flute. Bake at 450° for 5 minutes.
2. Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add chopped pecans and next 3 ingredients; stir well. Pour filling into prebaked piecrust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves.
3. Bake at 325° for 50 to 55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking to prevent excessive browning. Let cool on a wire rack.
4. Place remaining chopped white chocolate in a small heavy-duty, zip-top plastic bag; seal bag. Submerge bag in hot water until chocolate melts. Remove bag from water. Snip a tiny hole in one corner of bag, using scissors; drizzle chocolate over pie.
5. *For white chocolate, we used Baker's.
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