White chocolate and a graham cracker crust take the classic pecan pie to new heights in this crowd-pleasing dessert that assembles in a mere minutes.
While my husband, Jack, does not often cook, there are two or three dishes he prepares quite well. Baking, however, is unexplored territory.
So, when he bought the ingredients to make this pie a few months ago, I knew he must really love it. As he toiled in the kitchen, I tried not to comment on his “technique” but had to speak up when I noticed he was about to add canola oil instead of corn syrup to the mixing bowl!
White chocolate adds something unexpectedly delicious to this pecan pie. For added convenience, the ingredients mix up quickly in one bowl. Short of using the wrong ingredients, this dessert is bound to be a winner!
This recipe is what I call an “oldie but goodie”. I first posted it on The Fountain Avenue Kitchen site last winter and made it again for a Kentucky Derby Party….okay, and maybe a time or two since! Because it is a tasty alternative to a traditional pecan pie on the Thanksgiving table, I thought it fitting to repost. This time, I am formatting it with my print option for added ease. If you try, I hope you enjoy this treat as much as my family does!
- 1 prepared graham cracker crust (may substitute homemade; see notes)
- 2 cups pecan halves
- ¾ cups (4½ ounces) white chocolate chips
- 3 eggs, lightly beaten
- ½ cup (100g) brown sugar
- ½ cup (120g) light corn syrup
- 3 tablespoons (23g) flour
- Whipped cream, optional
Preheat the oven to 375℉. Layer the pecans and chips in the prepared pie crust. Mix the remaining ingredients in a mixing bowl and drizzle it evenly over the pecan mixture. (I do this slowly to give it time to seep down through the pecans and chips.)
Bake for about 40 minutes, or until filling is set in center, covering with a lightly-oiled or sprayed piece of foil after the first 10 minutes to prevent crust from over-browning. Cool completely.
Top with a dollop of whipped cream, if desired, and savor every bite!
Note if substituting a homemade graham cracker crust: When making a homemade crust and using my 9-inch pie plate, I can’t quite fit all of the egg-syrup mixture. In this case, I simply omit the last ¼ cup of the syrup to avoid overflowing the crust and have no adverse effects. A 10-inch plate will accommodate the ingredients more easily, but rest assured the recipe will still work well if you only have a 9-inch plate. Keebler store-bought crusts are typically 10 inches wide.
For a homemade graham cracker crust: In a mixing bowl, combine 1½ cups graham cracker crumbs (150g from 10 full graham cracker sheets), 6 tablespoons (84g) melted butter, and 4 tablespoons (48g) granulated sugar*. The mixture will be thick and sandy. Press into the bottom and up the sides of a 9- to 10-inch pie plate, and use the bottom of a flat measuring cup to make sure the crumbs are pressed compactly and are evenly dispersed, making sure to press into the corners. Bake the unfilled crust for 10 minutes at 350℉ and cool before filling and baking. You can also use the baked and cooled crust for a no-bake dessert, like a pudding pie. *For less sweet pies you may use up to ⅓ cup sugar in this crust recipe. You may also use gingersnaps, vanilla wafers, or chocolate wafers in place of graham crackers for the crust recipe. Note that I have had mixed results with gluten-free cookies and crackers in this recipe.
Adapted from a Cat Cora recipe