(c) A Marcy Goldman, BetterBaking.Com Original Recipe
White Chocolate Thanksgiving Pecan Pie
Dear Fellow Baker,
This glorious recipe now resides in the recipe Hall of Fame, aka A Passion for Baking, a cookbook by Marcy Goldman. Oxmoor House 2007. Buy it at www.amazon.com or www.Oxmoorhouse.com
It is another BetterBaking.Com Inspired Original. Iâ€™m Dreaming of a white chocolate Thanksgiving or why fiddle with a classic? Cuz change is good. Change for decadence sake is even better. This makes a pecan pie that is thick, dense, creamy, rich, subtle but different â€¦.Donâ€™t you find that everything good without white chocolate is just that much better with it? Use the best you can find (Callebut, for instance). This pie filling rises up, teeters a bit, and then slowly settles and sets. Use a 10-inch quiche pan with removable bottom for this baby. Semi-freeze, cut, and then let warm to room temperature for neat serving slices and make sure you use a sharp, serrated knife to do the honors. Tips for a premium pie? Use Nielsen Massey vanilla (it just is the best â€“this is not even a question), Tate and Lyle Cane Syrup (or go with regular corn syrup but the T&L is the PPM, aka Pecan Pie Maker) and if you can, try and find small pecan halves. They are easier to cut through once baked in the pie.
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