White Chocolate Pecan Pie

White chocolate and pecans add richness to this distinctive pie made using Pillsbury* pie crusts - dessert baked to perfection. ...MORE + LESS -

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crust, softened as directed on box

1/4 cup (50 mL) butter or margarine

1/2 cup (125 mL) sugar

1/2 cup (125 mL) light corn syrup

3/4 cup (175 mL) chopped pecans, toasted

1 tsp (5 mL) vanilla

1/4 tsp (1 mL) salt

2 eggs, slightly beaten

1 pkg (6 oz) white chocolate baking bars, chopped (6 squares)

1 cup (250 mL) pecan halves

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1

Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 5 minutes. Reduce oven temperature to 325ºF.
2

In small saucepan, cook butter, sugar and corn syrup over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in chopped pecans, vanilla, salt and eggs. Pour filling into partially baked crust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves.
3

Bake 40 minutes. Cover crust edge with strips of foil; bake 10 to 15 minutes longer or until set. Cool on cooling rack at least 2 hours.
4

In small resealable freezer plastic bag, place remaining white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over pie.