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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Position rack in center of oven, preheat to 350F. Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar, beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.
Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.
Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Serve pie at room temperature.
Makes 8 to 10 servings.
Per serving: 803 Calories (kcal), 33g Total Fat, (34% calories from fat); 9g Protein, 128g Carbohydrate, 462mg Cholesterol, 425mg Sodium
Food Exchanges: 0 Grain(Starch), 1 Lean Meat, 0 Vegetable, 0 Fruit, 6 Fat; 8 1/2 Other Carbohydrates
| Ingredients:
1 large Egg
1 large Egg yolk
1/3 Cup(s) Golden brown sugar
1/4 Cup(s) Light corn syrup
1/4 Cup(s) Dark corn syrup
2 Tablespoon(s) Unsalted butter, melted
1 Teaspoon(s) Vanilla extract
1 Pinch(s) Salt
2 Cup(s) Pecan halves and pieces
1 Cup(s) White chocolate
1 Flaky Pie Crust |
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