Instructions: White chocolate and milk in med. bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool 15 minutes or until room temperature. Stir sour cream and whipped topping into chocolate with wire whisk until smooth. Spoon mixture into crust. Refrigerate 2 hours.

Just before serving, top with pie filling. Place remaining 1/2 square white chocolate in small heavy-duty zipper-style plastic bag. Flatten bag and close tightly. Microwave on HIGH about 30 seconds or until chocolate is almost melted. Press chocolate into 1 corner of bag; twist bag to tightly contain chocolate in corner. Holding twisted bag tightly, snip a tiny piece (about 1/8") off 1 corner of bag. Holding twisted bag tightly, gently squeeze bag to drizzle white chocolate through opening over pie.

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