Recipe - White Chocolate Pecan Pie

1 Unbaked pie crust
One fourth cup Butter or margarine; melted
One half cup Sugar
One half cup Light corn syrup
Three fourths cup Chopped pecans; toasted
1 teaspoon Vanilla
One fourth teaspoon Salt
2 lg Eggs; beaten
6 ounce White chocolate baking
squares; chopped
1 cup Pecan halves

Bake pie crust at 450 degrees for 5 mintues. Combine butter, sugar and corn
syrup. Cook over low heat, stirring constantly until sugar dissolves. Let
cool slightly. Add chopped pecans and next three ingredients; stir well.
Pour filling into prebaked pie crust; sprinkle with twothirds of chopped
white chocolate. Top with pecan halves. Bake at 325 degrees for 5055
minutes or until set. Cover with aluminum foil during last 10 minues of
baking to prevent excessive browning. Let cool on wire rack. Place
remaining chopped white chocolate in small heavyduty ziptop plastic bag
in hot water until chocolate melts. Remove bag from water. Snip a tiny hole
in one corner, using scissors; drizzle chocolate over pie.

Recipe by: The Tennessee Magazine 12/97

Posted to BakeryShoppe Digest V1 #449 by Pamela Morrisson
pmorrsn@wnm.net on Dec 11, 1997