White Chocolate Pecan Pie

• 1 large egg
• 1 large egg yolk
• 1/3 cup (packed) golden brown sugar
• 1/4 cup light corn syrup
• 1/4 cup dark corn syrup
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups pecan halves and pieces
• 1 cup (about 5 ounces) finely chopped good-quality white chocolate (such as Lindt or Baker's)
• 1 Flaky Pie Crust
• Additional pecan halves, toasted

1. Position rack in center of oven; preheat to 350F.Using electric mixer, beat egg and egg yolk in large bowl until light.
2. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes.
3. Mix in both corn syrups, butter, vanilla and salt.
4. Stir in 2 cups pecans and 3/4 cup white chocolate.
5. Transfer filling to prepared crust.
6. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour.
7. Transfer pie to rack and cool completely.
8. Place remaining 1/4 cup white chocolate in small metal bowl.
9. Bring water to boil in small saucepan.
10. Remove from heat.
11. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth.
12. Using fork, drizzle melted chocolate decoratively over cooled pie.
13. Arrange toasted pecans around edge.
14. (Can be prepared 1 day ahead.
15. Cover and let stand at room temperature.)
16. Serve pie at room temperature.

egg, egg yolk, golden brown sugar, light corn syrup, corn syrup, unsalted butter, vanilla, salt, pecan, white chocolate, crust, pecan

Taken from www.epicurious.com/recipes/food/views/white-chocolate-pecan-pie-102551 (may not work)