Baker is Emma Williams, a 7th grader at Harding Academy in Searcy. She also won last year's contest with her entry Lemon Ice Box Pie. Click here for that recipe.
Pie Crust Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp. salt
1/3 cop shortening
3 to 4 tbsp. cold water
12 oz. can evaporated milk
1 1/2 cup sugar
1 tsp. vanilla
2 tbsp. flour
1/2 cup butter (melted)
1 cup of white chocolate chips (slightly melted)
1 tsp. of cinnamon (optional)
Combine all ingredients and blend on low for 2 minutes. Pour into unbaked pie crust. If desired,
lightly dust top with cinnamon. Bake at 325 for 40-45 minutes or until pie is firm and golden brown.
Serve warm or cool. Garnish with melted white chocolate drizzle or shavings. Makes 6-8 servings.
Pie Crust: Combine flour and salt. Cut in shortening until dough pieces are the size of peas.
Sprinkle 1 tbsp. of water over part of mixture, gently toss with fork. Push to side of bowl and
repeat until all is moistened. Form dough into a ball. On a lightly floured surface, roll out the
dough to desired shape and press into a pie pan. Do not bake.
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