English Toffee Pecan Pie
Nov. 26th, 2014 07:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaEnglish Toffee Pecan Pie
The toffee bits give this pie more intense caramel flavor.
Many little Heath bars are going to give their lives for this.
Prep Time: 10 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings
Ingredients
1 (9-inch) unbaked OR frozen deep-dish pie crust
4 ounces milk chocolate English toffee bits
1 cup Karo® Light Corn Syrup
4 egg slightly beaten
1/2 cup sugar
4 tablespoons butter OR margarine, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup chopped pecans
Directions
Preheat oven to 350°F.
Cover the bottom of pie shell with toffee bits.
Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.
Pour pecan mixture over the toffee bits in pie shell.
Bake at 350°F for 50 to 55 minutes or just until center appears barely set.
The toffee bits give this pie more intense caramel flavor.
Many little Heath bars are going to give their lives for this.
Prep Time: 10 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings
Ingredients
1 (9-inch) unbaked OR frozen deep-dish pie crust
4 ounces milk chocolate English toffee bits
1 cup Karo® Light Corn Syrup
4 egg slightly beaten
1/2 cup sugar
4 tablespoons butter OR margarine, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup chopped pecans
Directions
Preheat oven to 350°F.
Cover the bottom of pie shell with toffee bits.
Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.
Pour pecan mixture over the toffee bits in pie shell.
Bake at 350°F for 50 to 55 minutes or just until center appears barely set.
