Grandma Alma’s White Chocolate Pecan Pie

By: The Local Palate
Pecan pie

This White Chocolate Pecan Pie recipe is first female iron chef, Cat Cora’s, Southern desert favorite. It combines flaky pie crust with the creaminess of white chocolate and slightly sweet flavor of pecans to make an all time favorite southern spring pie.

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Makes 1 pie

  • 1 cup firmly packed brown sugar
  • ⅓ cup melted butter
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1 pie crust
  • ¾ cup white chocolate chips
  • 1½ cups halved pecans (don’t use pieces)
  1. Position rack in bottom third of oven and preheat to 400 degrees.
  2. In a medium bowl, whisk together brown sugar, butter, corn syrup, salt, and eggs until well blended.
  3. Place pie crust into a 9-inch pie plate. Sprinkle white chocolate chips in an even layer over pie crust. Sprinkle pecans in an even layer over chips in a nice pattern. (They will rise to the top.)
  4. Give the filling a stir. Slowly pour filling over white chocolate chips and pecans, coating nuts with the mixture. Let sit without mixing ingredients together.
  5. Transfer pie plate to a baking sheet and bake for 10 minutes. Lower heat to 350 degrees and continue baking until crust is golden brown and filling is set around the edges with a slight jiggle in the center, about 45 to 50 minutes.
  6. Foil or tent pie at any point if crust is getting too dark. Transfer pie to a cooling rack and cool completely before serving, at least 2 hours.
  • Recipe By
    Cat Cora from Santa Barbara, California

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