Even though it's not the best-looking dessert I've made, it was seriously delicious!! I went out on a limb and substituted white chocolate pieces for the pecans. I was anticipating some sort of melty disaster because of this, but the discs held together and tasted great.
I prepped the crust a day ahead, putting it into the pie pan and wrapping it for an overnight chill.
The crust is ready for par-baking with parchment and pie weights.
In retrospect, I should have used my other pie dish, because this one has no lip and the crust just shrank down the sides during the par-bake :( Lesson learned! I guess this dish will be for double-crusted pies in the future... or maybe I just need to roll a thicker crust!
My counter, all set up for the filling while the crust is in the oven. Um, excuse the mess... at least I totally separated the pumpkin and the pecan ingredients.
Pumpkin stuff and pecan stuff...
I used an immersion blender for the pumpkin half because, seriously, I wasn't about to clean the food processor twice for one recipe.
Finally, pie assembly time! First the pumpkin, then the white chocolate discs, then the sugary, gooey topping.
The pie just out of the oven was super puffy and smelled delicious! It sank down later to become its gooey, sweet, caramelized-top finished self.
This was a really delicious, gooey pie. The white chocolate ended up being a pretty subtle, but delicious, touch. The moisture just kind of oozed into the crust, so it wasn't really flaky at all — I guess I will use just a butter crust next time instead of adding the shortening, because the shortening didn't really do much. I ate it warm, but I'm definitely going to try another piece tomorrow after it chills... hm, maybe for breakfast ;) Thanks again, Vibi, for a great pick! Go and check out everyone else in the blogroll to see their creations.
And to everyone who celebrates, have a wonderful Thanksgiving!!