Adrians Boutique

Laurie White

1/2 package (15 oz) refrigerated pie crusts
1/4 c. butter or margarine, melted
1/2 c. sugar
1/2 c. light corn syrup
1 c. chopped pecans, toasted
1 tsp. banilla extract
1/4 tsp. salt
2 lg. eggs, lightly beaten
6 white  chocolate (1 oz. each) baking squares, chopped
1 c. pecan halves

Unfold pie crust, press out fold lines; sprinkle with flour, spreading over surface. Place crust, floured side down, in 9-inch pie plate; fold edges under; 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 three ingredients; stir well. Pour filling into baked crust; sprinkle with 2/3 cup of chopped white chocolate, top with pecan halves. Bake at 325° for 50-55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking. Let cool on wire rack. Melt remaining white chocolate and drizzle over pie.