Shelly's Recipe

WHITE CHOCOLATE PECAN PIE

Category: Pie - Nut

1/2 (15 oz) pkg refrigerated piecrusts
1/4 cup butter, melted
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup chopped pecans, toasted
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, lightly beaten
6 (1 oz) premium white chocolate baking squares, chopped*
1 cup pecan halves

Unfold piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place crust, floured side down, in a 9" pie plate; fold edges under, and flute. Bake at 450 for 5 minutes.

Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add chopped pecans and next 3 ingredients; stir well. Pour filling into prebaked piecrust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves.

Bake at 325 for 50 to 55 minutes or until set. Cover with foil during last 10 minutes of baking to prevent excessive browning. Let cool on a wire rack.

Place remaining chopped white chocolate in a small heavy-duty, zip-top plastic bag; seal bag. Submerge bag in hot water until chocolate melts. Remove bag from water. Snip a tiny hole in one corner of bag, using scissors; drizzle chocolate over pie.