This White Chocolate Pecan Pie is a decadent and scrumptuous dessert that is super easy and quick to make. The flaky crust, made entirely from scratch, can be whipped up in advance and stored in the freezer until needed.
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water
3 Tbsp. butter
2 cups chopped pecans
2 cups white chocolate chips
7 tablespoons milk, divided
1 cup semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla
To make the crust, combine flour, sugar and salt in processor. Add butter and shortening and pulse until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
On lightly floured surface, roll out dough into 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under and crimp edges decoratively. Blind bake the crust until golden brown and cool completely.
For the filling, melt butter in a heavy skillet over medium heat. Add in pecans and cook until nuts are golden brown, stirring constantly (about 5-6 minutes). Keep your eyes on the nuts as they can burn quickly. Cool the mixture completely.
Over low heat, melt white chocolate chips in 5 tablespoons milk in small heavy saucepan. Set aside to cool to room temperature. In another small heavy saucepan, melt semisweet chocolate chips with 2 tablespoons milk, stirring until smooth. Cool to room temperature.
In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form. Remove 1/2 cup whipped cream and place in saucepan with cooled semisweet chocolate.
Fold 1-1/2 cups cooled pecans and cooled white chocolate chip mixture into whipped cream in bowl. Fold together remaining 1/2 cup pecans, the 1/2 cup whipped cream, and semisweet chocolate mixture in saucepan.
Spoon the semisweet chocolate mixture into cooled crust and smooth. Top with white chocolate mixture. Cover and refrigerate at least 4 hours before serving. May also be frozen and served frozen; remove from freezer 15 minutes before serving to make slicing easier.