This one is near and dear to my heart. A few years back I had the idea that, to promote sales for our family’s candy business, I would come up with recipes that incorporate our toffee. This is one of the first I created and I was fortunate enough to have my mom guiding me through the entire process. She loved to make pecan pies and I didn’t have a damn clue what I was doing. Per usual, hilarity ensued.
I hope you enjoy making this as much as we did. Yes, you could probably substitute the toffee with something else, but I wouldn’t suggest it 😉
CHAPEL HILL TOFFEE PECAN PIE
Ingredients
- 1 5 oz. box of Chapel Hill Toffee divided
- 1 cup chopped pecans
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup light corn syrup
- 2 Tbsp melted butter
- ¾ cup sugar
- pinch of salt
- 1 premade or frozen 9-inch deep dish pie crust unbaked
Instructions
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Preheat oven to 350°
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Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.
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Stir together eggs, vanilla extract, corn syrup, butter, sugar and salt.
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Mix in pecans and toffee pieces.
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Pour into pie crust.
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Bake on 350° on oven’s center rack for 60-70 minutes or until interior temperature reaches 200° and crust is golden brown.
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Cool for 2-3 hours to be sure that filling is set. Top with reserved toffee bits after 20-30 minutes.
