(One to Bring and One to Keep and Enjoy)



1 ¼Cups Flour
1 Cup Sugar
5 Tbs Cold Butter – divided
2 Cups Pecans – finely chopped
1 Tb Cold Water
1 Large Egg – beaten


1 Cup White Chocolate Chips
½Cup Butter – salted
½Cup Dark Brown Sugar
4 Large Egg Yolks – room temp
1 Cup Heavy Cream – room temp
1½Cups Toasted Pecans – roughly chopped
2/3 Cup Flour
1 tsp Salt

Preheat oven to 350º

Crust and Streusel: Stir together flour and 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” pie pans with remaining 1 tablespoon of butter.  Divide pecan mixture into thirds.  Place one third of the mixture in each of the pie pans, pressing the mixture to cover the bottom and sides of the pan. ( I find putting my fingers into a small plastic bag to press the mixture down works out better.) Set aside the remaining third.  Bake the crusts on the middle rack of the oven until the edges are lightly browned – app. 10 minutes.

Filling: Melt the chocolate chips and butter in a double boiler over low heat. Not to worry if the mixture separates.  Whisk together the brown sugar and egg yolks in a medium bowl until thoroughly 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 pecan mixture into white chocolate mixture just until well combined.

Reduce oven temperature to 325º.  Divide filling evenly between the two baked pie crusts.  Sprinkle remaining 1/3 cup streusel evenly over pies.  Bake until golden brown and set – app. 35 minutes. Serve warm or at room temperature. The pies will keep 3 days if covered well with plastic wrap.