1 lg Egg
1 lg Egg yolk
1/3 c Golden brown sugar; (packed)
1/4 c Light corn syrup
1/4 c Dark corn syrup
2 tb Unsalted butter; melted (1/4
-stick)
1 ts Vanilla extract
1 pn Salt
2 c Pecan halves and pieces
1 c Finely chopped good-quality
-white; (such as Lindt or
; chocolate, Baker’s) (about
-5
; ounces)
1 Flaky Pie Crust
Additional pecan halves;
-toasted
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.
Yields
1 servings
