1 Pie Crust (for double crust 9-inch pie)
1 cup firmly packed Brown Sugar
1/3 cup melted butter
3/4 cup Light Corn Syrup (4 tablespoons)
1/2 teaspoon salt
1 1/2 cups Halved Pecans (don’t use pieces)
3/4 cup White Chocolate Chips
In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended. Sprinkle the white chocolate chips in an even layer in the pie crust. Sprinkle in the pecans in an even layer over the chips in a nice pattern. ( the will rise to the top)
Give the filling a stir. Slowly pour it over the white chocolate chips and pecans, coating the nuts with the mixture to give them a signature shine. (don’t mix pecans and chips on sugar mixture, layer in crust)
Position an oven rack in the bottom third of the oven. Preheat it to 400 degrees.
Transfer the baking sheet and pie to the oven and bake for 10 minutes, then decrease the temperature to 350°F.
Continue baking until the crust is golden brown and the filling is set around the edges with a slight jiggle in the center, about 45 to 50 minutes. Foil or tent the pie at any point if the crust is getting too dark.
Transfer the pie to a cooling rack and cool completely before serving, at least 2 hours.