Whitechocolatealmondpecanpie Recipes

ALMOND PECAN PIE

Steps:

• Preheat oven to 375.
• To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
• To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
• Whisk.
• Stir in the pecans and sliced almonds.
• Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
• Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
• Bake at 375 for 40-50 minutes, or until filling has set.
• Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
• Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.

WHITE CHOCOLATE PECAN PIE

Steps:

• Position rack in center of oven; preheat to 350°F.Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.
• Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.
• Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Serve pie at room temperature.

WHITE CHOCOLATE PECAN PIE

Steps:

• 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.