White Chocolate Almond-Pecan Pie
Yield
1 PiePrep
15 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
light corn syrup
|
|
| ⅔ | cup |
sugar
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | tablespoon |
almond extract
or to taste |
*
|
| 1 | tablespoon |
chocolate extract
|
* |
| 6 | ounces |
white chocolate
|
|
| 1 | cup |
pecan halves
|
|
| 1 | cup |
almonds
sliced or slivered |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
light corn syrup
|
|
| 158 | ml |
sugar
|
|
| 45 | ml |
butter
melted |
|
| 15 | ml |
vanilla extract
|
|
| 15 | ml |
almond extract
or to taste |
*
|
| 15 | ml |
chocolate extract
|
* |
| 173.4 | ml/g |
white chocolate
|
|
| 237 | ml |
pecan halves
|
|
| 237 | ml |
almonds
sliced or slivered |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture.
Pour mixture into pastry shell.
Bake at 350℉ (180℃) for 50 to 55 minutes.
