Preheat the oven to 350°F.

Divide your white chocolate; you need 4 ounces for the pie and 2 ounces for drizzling over the baked and cooled pie. Roughly chop your chocolate and set aside.

Roughly chop your 2 cups of pecans. Set aside.

In a medium size bowl, whisk eggs and brown sugar until combined.

Add vanilla, corn syrup and a pinch of salt and continue whisking until well combined.

Fold in pecans and 4 ounces of the chopped white chocolate. Then pour filling into prepared pie crust.

Bake for about 1 hour, until crust is lightly browned. You may want to shield the crust partway through the baking process if it is getting too brown, I typically check it at 20-30 minutes.

The center will still have some jiggle to it when it is done. Allow the pie to cool completely.

Melt remaining 2 ounces of white chocolate and drizzle over the cooled pie.