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Cinnamon White Chocolate Texas Pecan Pie
Nothing says Christmas at my house quite like a pecan pie. It is hands down a favorite dessert of the season and my dad’s favorite dessert. And although I know that you’re not supposed to “mess with a good thing,” sometimes I can’t help myself. This Cinnamon White Chocolate Texas Pecan Pie is one of those times, and I think it is a great variation!
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Where can I find the BEST Pecan Pie recipe?
Where I live, it’s not hard to find the best pecan pie recipe. Just ask around; everyone has one! This decadent dessert is as common in the South as biscuits and gravy! Pecan Pie has a rich history among the Southern states because we have tons of pecan trees. The dessert has been associated with Texas as early as 1897 and is the state dessert. (That’s news to me, and Texas is my neighbor!)
How did Pecan Pie become the state dessert of Texas?
If you’ve never had pecan pie, I must inform you that you are truly missing out. A flaky pie shell with a gooey filling of brown sugar, pecans, and syrup makes it a delectable treat, and if you add a dollop of vanilla ice cream to the top, that sends it over the edge.
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But this pecan pie recipe is truly unique. I decided to add white chocolate for even more richness and cinnamon for a hint of warmth. (Cinnamon goes so well in Holiday desserts anyway.) These two new elements complement the pecans well and add an interesting background flavor to an already delicious dessert. What’s not to like about a chocolate pecan pie with some holiday zest?!
What kind of pecans do I need to make a pecan pie?
Pecan pie is easy to make but has a very expensive look and flavor, especially if you use halved pecans and create a design on top. I prefer chopped pecans for my pecan filling because they make the pecan pie texture more fudgy than crunchier bites. But this element is completely up to you.
Tips for Cinnamon White Chocolate Texas Pecan Pie:
- Don’t skip the step of using the egg wash on the edges of the pie. This will give your crust edges a beautiful golden brown color and a nice shine.
- If you don’t buy pre-chopped pecans, you can chop them in a food processor to your desired size.
Make Cinnamon White Chocolate Texas Pecan Pie with me on YouTube!
Cinnamon White Chocolate Texas Pecan Pie Ingredients:
Pie crust ingredients:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs (one will be used for the egg wash on the crust)
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
Pie filling ingredients:
- 1/2 cup sugar (brown)
- 1 cup light corn syrup
- 1/2 cup white chocolate chips
- 3 large eggs
- 2 cups pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Cinnamon White Chocolate Texas Pecan Pie Instructions:
Making the crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge for at least 20 minutes.
- Roll it out on a lightly floured surface once the pie crust has finished resting in the fridge.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Sprinkle flour on top of the dough and the rolling pin to prevent it from sticking.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife, leaving enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. Today, I chose to use a fork.
- Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.
- Brust the edges of the finished pie crust with the egg wash. (You can also brush the pie right before placing it into the oven to bake.)
- Place the pie crust in the fridge until ready to fill and bake.
Making the Pie Filling:
- First, preheat the oven temperature to 350 degrees F.
- Second, combine the brown sugar, Karo syrup, and eggs into a mixing bowl.
- Third, add the cinnamon, salt, and vanilla to the syrup mixture and whisk to combine.
- Next, slowly pour the melted butter while whisking, especially if the butter is still hot. You don’t want to make scrambled eggs in your pie filling.
Putting it all together:
- Then, take the chilled pie crust from the fridge and place the pecans on the bottom.
- On top of the pecans, arrange the white chocolate chips.
- Next, pour the mixture on top of the pecans and chocolate chips.
- Then, give the pie a little shake to allow the filling to seep between the pecans and chocolate and reach the bottom.
- Bake the pecan pie at 350 degrees for 45 minutes. (If you notice the crust getting too brown, place a pie shield around it or use some aluminum foil.)
- Finally, remove the pie from the oven and let it come to room temperature before serving. (Some people like to eat Pecan Pie hot, but it’s dangerous and can easily scorch your tongue. My husband prefers his pecan pie cold out of the fridge.)
- Serve with whipped cream on top of the pie or a scoop of vanilla ice cream, and enjoy!
Storage for Cinnamon White Chocolate Texas Pecan Pie:
- Store leftover pecan pie in the fridge covered with plastic wrap for up to 5 days.
What are the Macros for Cinnamon White Chocolate Texas Pecan Pie?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
- Calories – 715
- Protein – 8.7 grams
- Carbs – 73 grams (net)
- Fat – 42.5 grams
Check out some of my other pie recipes!
Easy No Bake Cookie Butter Pie
Brown Sugar Sweet Potato Pie (rum whipped cream)
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Cinnamon White Chocolate Texas Pecan Pie
Nothing says Christmas at my house quite like a pecan pie. It is hands down a favorite dessert of the season and my dad's favorite dessert. And although I know that you're not supposed to "mess with a good thing," sometimes I can't help myself. This Cinnamon White Chocolate Texas Pecan Pie is one of those times, and I think it is a great variation!
Equipment
- 1 Pie plate (10 inch)
- 1 Mixing bowl
Ingredients
Pie crust ingredients:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs one will be used for the egg wash on the crust
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
Pie filling ingredients:
- 1/2 cup sugar brown
- 1 cup light corn syrup
- 1/2 cup white chocolate chips
- 3 large eggs
- 2 cups pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Instructions
Making the crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge for at least 20 minutes.
- Roll it out on a lightly floured surface once the pie crust has finished resting in the fridge.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Sprinkle flour on top of the dough and the rolling pin to prevent it from sticking.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife, leaving enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. Today, I chose to use a fork.
- Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.
- Brust the edges of the finished pie crust with the egg wash. (You can also brush the pie right before placing it into the oven to bake.)
- Place the pie crust in the fridge until ready to fill and bake.
Making the Pie Filling:
- First, preheat the oven temperature to 350 degrees F.
- Second, combine the brown sugar, Karo syrup, and eggs into a mixing bowl.
- Third, add the cinnamon, salt, and vanilla to the syrup mixture and whisk to combine.
- Next, slowly pour the melted butter while whisking, especially if the butter is still hot. You don’t want to make scrambled eggs in your pie filling.
Putting it all together:
- Then, take the chilled pie crust from the fridge and place the pecans on the bottom.
- On top of the pecans, arrange the white chocolate chips.
- Next, pour the mixture on top of the pecans and chocolate chips.
- Then, give the pie a little shake to allow the filling to seep between the pecans and chocolate and reach the bottom.
- Bake the pecan pie at 350 degrees for 45 minutes. (If you notice the crust getting too brown, place a pie shield around it or use some aluminum foil.)
- Finally, remove the pie from the oven and let it come to room temperature before serving. (Some people like to eat Pecan Pie hot, but it’s dangerous and can easily scorch your tongue. My husband prefers his pecan pie cold out of the fridge.)
- Serve with whipped cream on top of the pie or a scoop of vanilla ice cream, and enjoy!
Video
Notes
What are the Macros for Cinnamon White Chocolate Texas Pecan Pie?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
Calories – 715
Protein – 8.7 grams
Carbs – 73 grams (net)
Fat – 42.5 grams
