White Chocolate Pecan Pie

By Ann Fulton

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.
Jump to Recipe

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!

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.

If you make this recipe, please comment and give it a 5-star review if you deem worthy. We always appreciate the feedback! 💚

White Chocolate Pecan Pie
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
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.
  • 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
  1. 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.)
  2. 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.
  3. Top with a dollop of whipped cream, if desired, and savor every bite!
  4. 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.

More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Recipe originally posted November 20, 2012.

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Linda

    My pie did not set up. Why? Used 9 inch pie shell and covered. Put in oven on baking pan. Could this be the reason. Removed and baked about 30 more minutes . Still not totally set up. Can you help me.

    1. Ann Post author

      Hi Linda, After all that time in the oven, it’s somewhat perplexing. Was the baking pan on which you placed the pie insulated? Or could your oven temperature possibly be off? How did the pie seem after it cooled?

      1. Linda

        It was just a cooking sheet, like I bake cookies on. Does appear set now that it is cooled. Not sure how the outer part of the pie will be as it is browned. Next time I will just put it in the oven as it did not cook over. I do think the pan was the main problem. Thanks for getting back.

  2. cathy

    WOW…this looks so good and i can hardly wait to try it! I recently discovered you on facebook and now i’m hooked. So many wonderful recipes! THANX.

  3. Terra

    I love when my hubby cooks for me, but he refuses to bake LOL! Your hubby’s pecan pie sounds delicious, love the idea of adding the white chocolate. I added bourbon to mine and fell in love:-) Yum, Hugs, Terra

    1. Ann

      A little bourbon would be delicious, Terra! Love that idea! All things considered, my husband really prefers to do the dishes which I think is a very good deal: )

  4. Kellie Shulruff

    *LOL*!! When I first saw this I thought it had “corn” It….thats what the “yellow” looks like!…*LOL*..especially when men are cooking, it could have happned!!..*LOL*….love this and am wishing you and yours a HAPPY THANKSGIVING!!!

  5. Pingback: Chocolate pecan pie | Lizzies Tips for Everyday Living

  6. Susan Woodruff

    Plan to make this for Thanksgiving. First pecan pie recipe I’ve seen that does not use eggs. I’m sure it will be a hit with the family

    1. Ann

      Good question, Susan. This is probably the only thing for which I use corn syrup and take the everything-in-moderation approach with it! If I were to experiment, I would try honey first. I hesitate to recommend it though since I have not done it. If you make any adaptations, please let me know!

      1. Ann

        I just did a little investigating and came up with this. Again, I haven’t tried but it appears to be a good reference…

        You can use granulated sugar, or light brown sugar, honey, or molasses.

        If you use granulated or brown sugar, increase by 1/4 cup.

        If you use honey or molasses, use the same amount the recipe calls for.

    1. Ann

      I recently installed a print option so the newer recipes may be printed. I know it helps! For the older recipes, you can highlight the text, then copy and print it that way. Hopefully, that will help!