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(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 or

 It is another BetterBaking.Com Inspired Original. I’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 ….Don’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 –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.


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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