from Chef Vivian Howard of the Chef & the Farmer, Kinston, NC
1¼ cups all-purpose flour
1 cup granulated sugar
2 cups coarsely chopped pecans
1 tablespoon butter
1 large egg, whisked
2 cups white chocolate chips
½ cup butter
4 large egg yolks
6 tablespoons granulated sugar
1 cup heavy cream
⅔ cup all-purpose flour
1 teaspoon salt
1 cup toasted chopped pecans
In a medium bowl, stir together the flour, sugar, and pecans. Using a fork, pastry cutter, or cold hands, cut in the butter until it resembles pebbly sand. Stir in the egg until the mixture is damp.
Using a double boiler, melt the white chocolate and the butter over low heat.
In a separate bowl, whisk together the egg yolks and the sugar until totally smooth.
Pour the melted white chocolate mixture into the egg-sugar mixture and whisk it to combine.
Slowly whisk in the heavy cream. Fold in the flour, salt, and finally the pecans.
Assemble and Bake
Preheat your oven to 350 degrees. Using roughly 1 tablespoon butter, grease two 8-inch pie pans. Press half the streusel mixture along the bottom of the two pans, forming a crust. Bake these for about 12 minutes and allow them to cool.
Lower your oven’s heat to 325 degrees. Divide the filling in half and pour each half into each crust. Sprinkle the remaining streusel on top, trying to be as even as possible.
Bake the pies for 35–40 minutes, or until golden brown and set in the middle.