Toffee Pecan Pie

toffe pecan pieThis recipe came from the Food Network magazine.  I have never been a big one for pecan pie, but the addition of the toffee pieces really made this recipe go a notch above.

  • 1 refrigerated pie crust (or if you feeling adventurous you can make it from scratch
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 3/4 cup light corn syrup
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (optional)
  • juice of 1/2 lemon
  • 1/2 teaspoon salt (leave out if you use salted butter)
  • 1 1/2 cups pecans, roughly chopped
  • 1/2 cup toffee bits

Prepare your crust in a greased pie plate and scallop the edges or decorate as you want. Whisk eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans, and toffee bits in a large bowl until combined. Pour filling into prepared crust.  Bake at 350 until the crust is deep golden brown and the filling is set around the edges but still jiggly in the center, about 55 mins.  (Tent crust with foil if it browns too quickly.)  Transfer to a rack and let cool completely.