Sunday, December 20, 2015

From Caitlyn's Kitchen - White Chocolate Pecan Pie (w/gluten free version)

NOTE: You can make this gluten free by eliminating the piecrust and substituting flour for gluten free flour. Cook for approximately 20 minutes. 

White Chocolate Pecan Pie

1 9-inch piecrust
2 cups pecan halves
1-1/2 cup white chocolate chips
3 eggs
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tablespoons flour

- Preheat oven to 400 degrees Fahrenheit.

- Layer pecans and chips in a piecrust.

- In a large bowl, hand whisk the eggs until just combined. Add brown sugar, corn syrup, and flour. Stir until thoroughly combined. Pour over the nuts and chips.

- Bake for 40 to 45 minutes or until crust is golden brown and filling is set. Cover with spray coated foil after 25 minutes of baking. Cool for two hours. Refrigerate.

NOTE: We’ve noticed baking for the recommended time makes it hard around the edges. So it depends on how you like your pie.

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