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Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
Recipe by Chad Gilchrist
• 12 oz. white chocolate
• 1 stick butter
• 5 eggs
• 1/2 cup sugar
• 1 can sweetened condensed milk
• 4 cups pecans
• 2 9-in. pie shells
• 3/4 cup heavy cream
• 12 oz. white chocolate, minced
Melt chocolate and butter together in double boiler. Mix eggs, sugar, and condensed milk together, and then add chocolate. Put pecans into pie shells. Pour mix over pecans. Bake for approximately 25 minutes in 350-degree oven (just until mix starts to puff up a little). Chill.
For ganache to cover pie:
Bring cream to boil and pour over chocolate. Stir until all is melted and smooth. Pour over chilled pies. Chill again, cut, and serve!
Personal Notes: This can be made and frozen so that it will travel better to the camp.
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