| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked pie crust |
| 1/4 |
c |
Butter or margarine; melted |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 3/4 |
c |
Chopped pecans; toasted |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs; beaten |
| 6 |
oz |
White chocolate baking squares; chopped |
| 1 |
c |
Pecan halves |
INSTRUCTIONS
Bake pie crust at 450 degrees for 5 mintues. Combine butter, sugar and corn
syrup. Cook over low heat, stirring constantly until sugar dissolves. Let
cool slightly. Add chopped pecans and next three ingredients; stir well.
Pour filling into prebaked pie crust; sprinkle with two-thirds of chopped
white chocolate. Top with pecan halves. Bake at 325 degrees for 50-55
minutes or until set. Cover with aluminum foil during last 10 minues of
baking to prevent excessive browning. Let cool on wire rack. Place
remaining chopped white chocolate in small heavy-duty zip-top plastic bag
in hot water until chocolate melts. Remove bag from water. Snip a tiny hole
in one corner, using scissors; drizzle chocolate over pie.
Recipe by: The Tennessee Magazine - 12/97
Posted to Bakery-Shoppe Digest V1 #449 by Pamela Morrisson
<pmorrsn@wnm.net> on Dec 11, 1997
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