Cranberry And White Chocolate Pecan Pie Recipes

WHITE CHOCOLATE PECAN PIE

Steps:

• Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.
• Let cool slightly.
• Add chopped nuts and next 3 ingredients,mix well.
• Pour into pie shell.
• Sprinkle with 2/3 of chopped wite chocolate.
• Top with pecan halves.
• Bake at 325 degrees for 50-55 minutes or until set.
• Cover with aluminum foil last 10 minutes of baking to prevent over-browning.
• Cool on wire rack.
• Put remaining chocolate in small,heavy duty zip lock bag.
• Place bag in hot water until chocolate melts (make sure bag is sealed!) Snip small hole in corner of bag,drizzle chocolate over pie.

CRANBERRY WHITE CHOCOLATE NUT PIE

Steps:

• In a small bowl combine dried cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoons brandy.
• Preheat oven to 325.Prepare pastry and line a 9 inches pie plate.
• In a medium bowl wisk together butter, sugar,eggs,and salt.
• Stir in walnuts, flour and chopped baking bars until just combined.
• Stir in drained cranberries and 1 tablespoons brandy.
• Spoon into crust lined pie plate.
• Bake for 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
• Cool on rack.

CRANBERRY CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

WHITE CHOCOLATE PECAN PIE

Steps:

• Position rack in center of oven; preheat to 350°F.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.

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

WHITE CHOCOLATE AND PECAN BLONDIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
• In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
• Whisk in the eggs one at a time until well combined.
• Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
• Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
• Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.