Tasty pecan pie with a more creamy texture.
Preheat oven to 350°F.
Melt white chocolate and butter in a saucepan over very low heat. Lightly beat eggs in a large mixer bowl. Add corn syrup, sugar and white chocolate mixture; beat until blended. Pour filling into pie crusts. Spread 6 ounces or 1-1/2 cups of pecans evenly over top of pie.
Bake 50 to 60 minutes or until center is barely set. Cool on wire rack. Store pies in refrigerator.