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!
This recipe was adapted from a Cat Cora recipe.
This recipe was shared with Chocolate, Chocolate and More Chocolate’s Thursday’s Treasures.
- 1 9-inch graham cracker crust
- 2 cups pecan halves
- 1 1/2 cups white chocolate chips
- 3 eggs, lightly beaten
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons flour
- Whipped cream, optional
Layer pecans and chips in pie crust. Mix remaining ingredients in large bowl and pour over pecan mixture.
Bake at 375 degrees for about 40 minutes, or until filling is set in center, covering with a lightly-oiled 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!!