Bake pie crust at 450ºF. 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 three ingredients; stir well. Pour filling into pre-baked pie crust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves. Bake at 325ºF. for 50-55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking to prevent excessive browning. Let cool on wire rack. Place remaining chopped white chocolate in small heavy-duty zip-top plastic bag in hot water until chocolate melts. Remove bag from water. Snip a tiny hole in one corner, using scissors; drizzle chocolate over pie. Recipe by: The Tennessee Magazine - 12/97 Posted to Bakery-Shoppe Digest V1 #449