The Macy’s Culinary Council is made up of 13 all-star chefs. They are the organization who host the cooking events I have been fortunate enough to attend. So what did they go and do? Created a holiday cookbook, showcasing recipes from these 13 cooking masters. Brilliant. (Thank you Be Everywhere Media for sending it to me!)
The cookbook offers an unprecedented look at the beloved Macy’s Thanksgiving Day Parade, now in it’s 85th year! It’s also filled with over 80 recipes, with gorgeous pictures.
Don’t get hung up on the “holiday” title, because these dishes can (and should) be made all year round – like their Green Bean Gratin, Nancy Silverton’s Spicy Turkey Sandwich, Wolfgang Puck’s Cantaloupe Salad and his White Chocolate Berry Bread Pudding (OMG), and Takashi Yagihashi’s Dorayaki Pancakes…
…and the one that stopped me dead in my tracks – Cat Cora’s White Chocolate Pecan Pie.
Pie…ya, duh. But the other thing is, I love white chocolate. Even more than dark chocolate.
It was only last year that I tried pecan pie for the first time (and naturally hated myself for all the years I’d been missing out), but since then I’ve made it half a dozen times, half a dozen ways. This is definitely my favorite so far.
This was incredible. Like, don’t resuscitate. One bite of this and I could die happy, thankyouverymuch.
I know that Pecan Pie tends to be synonymous with Thanksgiving, and that’s over now. Who cares! Make it for Hanukkah or Christmas. Trust me, your guests won’t be thinking about the holiday. They’ll just be thinking about ways to get a second slice.
White Chocolate Pecan Pie
Prep time: 5 minutes
Cook time: 40 minutes
• 1 (9-inch) pie crust, homemade or store bought
• 2 cups pecan halves
• 1 cup white chocolate chips
• 3 large eggs
• 3/4 cup packed brown sugar
• 3/4 cup light corn syrup
• 3 tablespoons all purpose flour
• Whipped cream or ice cream for serving (optional)
Preheat oven to 400 degrees.
Layer the pecans and white chocolate chips on the bottom of your pie shell.
In a medium bowl, whisk together the eggs, brown sugar, corn syrup, and flour until thoroughly combined. Carefully pour the mixture over the nuts and white chips, trying not to dislodge them.
Bake the pie until the crust is golden brown and the filling is set in the center, about 35-40 minutes. (Check after about 25 minutes, and if the pie is browning too quickly, spray tinfoil with non-stick spray and cover the pie loosely.) Transfer pie to a wire rack and let cool for a couple of hours.
Serve with whipped cream, ice cream, or all by itself. It is to die for!
(slightly adapted from Cat Cora)