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 in November of 2012 and often make it for the Kentucky Derby – or when Jack requests it! It’s also a tasty alternative to a traditional pecan pie on a Thanksgiving table.
If you try, I hope you enjoy this treat as much as my family does!
If you make this recipe, please comment and give it a 5-star review if you deem worthy. We always appreciate the feedback! 💚
- 1 prepared graham cracker crust (may substitute homemade; see notes)
- 2 cups (215g) pecan halves
- ½ cup (85g) white chocolate chips
- 3 large eggs, lightly beaten
- ½ cup (100g) brown sugar
- ½ cup (120g) light corn syrup
- 3 tablespoons (23g) flour
- Whipped cream, optional for serving
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 just set in center, covering with a lightly-oiled or sprayed piece of foil after the first 10 minutes to prevent crust from over-browning. (Note: If not set after 40 minutes, cook for an additional 5 minute increment or two if needed. The surface will look a little wet when hot, so to be sure, you can take the temperature, which should read between 200℉ and 205℉ in the center of the pie.) Cool completely.
Top with a dollop of whipped cream, if desired, and savor every bite!
- Storage: Cover the cooled pie and refrigerate for up to 5 days. Be sure to remove the pie from the fridge about 30 minutes before serving so the filling can soften a little.
Note if substituting a homemade graham cracker crust: When making a homemade crust and using a 9-inch pie plate, I can’t quite fit all of the egg/syrup mixture. In this case, I simply omit the last few tablespoons 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 a gluten-free crust, mix 1 tablespoon (8g) all-purpose GF flour with the dry ingredients before adding the butter and reduce the butter to 4 tablespoons (56g). 150 grams of GF graham crackers happens to be the same as one 5.7oz box of Schär Honeygrahams. Pamela’s makes a good GF graham cracker as well (it won’t be the full box), and Kinnikinnick’s work but create a very crunchy crust. Bake for 8-10 minutes. The crust will firm up as it cools.
Recipe originally posted November 20, 2012.