Special thanks to: CR, Kenansville, NC Servings: 1 Directions: 1/2 (15-ounce) package refrigerated piecrusts 1/4 cup butter, melted 1/2 cup white sugar 1/2 cup light corn syrup 3/4 cup Surratt Farms PECANS - toasted & chopped 1 tsp vanilla extract 1/4 tsp salt 2 large eggs, lightly beaten 6 (1-ounce) premium white chocolate baking squares, chopped 1 cup Surratt Farms PECANS - toasted halves Unfold pie crust, 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 degrees 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 pie crust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves. Bake at 325 degrees for 50 to 55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking to prevent excess 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; drizzle chocolate over pie. Special Notes: Not only is this pie to die for, but it is so elegant. The white chocolate drizzle on top accentuates the pecan halves. This pie can be "dressed up" by arranging the pecan halves in an attractive manner. Delicious!!