This pecan pie is thick, dense, creamy, rich, and subtly different. Don’t you find that everything wonderful is even better when you add white chocolate to it. Just use the best white chocolate you can find (Callebut, for instance). This pie filling rises up, teeters a bit, and then slowly settles and sets. Use a 10-inch quiche pan with removable bottom. Semi-freeze, cut, and then let warm to room temperature for neat serving slices and make sure you use a sharp, serrated knife to do the honors.