Makes 8 to 10 servings.

INGREDIENTS

  • 1large egg
  • 1large egg yolk
  • 1/3cup (packed) golden brown sugar
  • 1/4cup light corn syrup
  • 1/4cup dark corn syrup
  • 2tablespoons (1/4 stick) unsalted butter, melted
  • 1teaspoon vanilla extract
  • pinch of salt
  • 2cups pecan halves and pieces
  • 1cup (about 5 ounces) finely chopped good-quality white chocolate (such as lindt or baker’s)1flaky pie crust additional pecan halves, toasted

    DIRECTIONS

    Position rack in center of oven; preheat to 350°F.Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.


    Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.


    Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)


    Serve pie at room temperature.