SOUTHERN LIVING (^) | 63
Pecan-Chewy Pie
ACTIVE 35 MIN. - TOTAL 1 HOUR, 10 MIN.
MAKES 2 (9-INCH) PIES
“My mom never made just one pie, so this
recipe is for two,” says Howard. You can
also make this in a 13- x 9-inch baking
pan and cut into bars.
CRUST AND STREUSEL
1 1/4 cups all-purpose flour
1 cup granulated sugar
5 Tbsp. cold butter, divided
2 cups very finely chopped pecans
1 Tbsp. cold water
1 large egg, beaten
CHEWY PECAN FILLING
1 cup white chocolate chips
1/2 cup salted butter
1/2 cup dark brown sugar
4 large egg yolks, at room
temperature
1 cup heavy cream, at room
temperature
1 1/2 cups roughly chopped toasted
pecans
2/3 cup all-purpose flour
1 tsp. salt
ADDITIONAL INGREDIENT
Ice cream
- Prepare Crust and Streusel: Preheat
oven to 350°F. Stir together flour and
granulated sugar in a medium bowl.
Using a fork or pastry cutter, cut 4
tablespoons of the butter into flour
mixture until it resembles small pebbles.
Stir in pecans, water, and egg until
mixture is damp. Grease 2 (9-inch) pie
pans with remaining 1 tablespoon butter.
Divide pecan mixture into thirds; place a
third into each pan, pressing to cover
bottom and sides. Set aside remaining
third. Bake crusts on middle rack of
oven until the edges are lightly browned,
about 10 minutes. Cool 10 minutes. - Prepare the Filling: Melt white
chocolate chips and butter in a double
boiler over low. (Mixture may separate.)
Whisk together brown sugar and egg
yolks in a medium bowl until combined.
Pour white chocolate mixture into
brown sugar mixture, and whisk to
combine. Whisk in heavy cream. Stir
together pecans, flour, and salt in a
small bowl; fold into white chocolate
mixture just until incorporated. - Reduce oven temperature to 325°F.
Divide filling mixture between 2 crusts.
Sprinkle remaining streusel over pies.
Bake until golden brown and set, about
35 minutes. Serve warm or at room
temperature with ice cream.