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CHAPEL HILL TOFFEE PECAN PIE

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Author Christy Graves

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

  1. Preheat oven to 350°

  2. Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.

  3. Stir together eggs, vanilla extract, corn syrup, butter, sugar and salt.

  4. Mix in pecans and toffee pieces.

  5. Pour into pie crust.

  6. Bake on 350° on oven’s center rack for 60-70 minutes or until interior temperature reaches 200° and crust is golden brown.

  7. Cool for 2-3 hours to be sure that filling is set. Top with reserved toffee bits after 20-30 minutes.