Prep Time: 10 mins
Total Time: 1 hrs 5 mins
Yield: 19-inch pie
About This Recipe
“Chunks of white chocalte glamorize this southern pie.”
1/4 cupbutter, melted
1/2 cuplight corn syrup
3/4 cupchopped pecans, toasted
2largeeggs, lightly beaten
6ounceswhite chocolate baking squares, chopped( I use Baker’s)
19-inch baked pie crust
Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.
Let cool slightly.
Add chopped nuts and next 3 ingredients,mix well.
Pour into pie shell.
Sprinkle with 2/3 of chopped wite chocolate.
Top with pecan halves.
Bake at 325 degrees for 50-55 minutes or until set.
Cover with aluminum foil last 10 minutes of baking to prevent over-browning.
Cool on wire rack.
Put remaining chocolate in small,heavy duty zip lock bag.
Place bag in hot water until chocolate melts (make sure bag is sealed!) Snip small hole in corner of bag,drizzle chocolate over pie.
“THE best pecan pie EVER! I just love white chocolate and I’ve never been that big a pecan pie fan, but this has changed me. This was just scrumptious. I had to have 2 pieces the second day!!”
“I made this recipe for a fundraiser at my job, and my co-workers are still asking me for the recipe. I thought is was great. I plan on making this again and again. Thank you for the recipe!”
“I didn’t bake this myself, I just ate it.It really was perfect.The white chocolate adds just the right touch.Nutty, not cloyingly sweet. Definately make again.”