"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for White Chocolate Pecan Pie, by Michelle Anderson, is from The Shumway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Michelle Anderson Added: Tuesday, September 29, 2009
1 pie crust for 9-inch pie 2 cups halved pecans 1 1/3 cup white chocolate chips 3 eggs 3/4 cup firmly packed brown sugar 3/4 cup light corn syrup 3 tbsp. all purpose flour
1. Preheat oven to 400º. 2. Roll out crust and arrange in a 9-inch pie pan. 3. Layer pecans and chips in the crust-lined pan. 4. Beat eggs in a large bowl. Add brown sugar, syrup and flour and blend well. Pour over white chocolate mixture. 5. Bake for 35 - 40 minutes or until crust is golden brown and filling is set in center. Cover with spray- coated foil after 25 minutes of baking. 6. Cool completely, around two hours and store in refrigerator until serving.
This was a huge hit with the family and is very easy to make.
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