**Chapel Hill Toffee Pecan Pie
**

**Ingredients**
  * 1 5-ounce box of Chapel Hill Toffee, divided
  * 1 cup chopped pecans
  * 3 eggs
  * 1 teaspoon vanilla extract
  * 1 cup light corn syrup
  * 2 tablespoons melted butter
  * ¾ cup sugar
  * Pinch of salt
  * 1 premade or frozen 9-inch deep-dish pie crust, unbaked

**Directions**
  - Preheat oven to 350 F.
  - Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.
  - Combine eggs, vanilla extract, corn syrup, butter, sugar and salt.
  - Mix in pecans and toffee pieces.
  - Pour into pie crust.
  - Bake on oven’s center rack for 60 to 70 minutes or until interior temperature reaches 200 F and crust is golden brown.
  - Cool for 2 to 3 hours to be sure that filling is set. Top with reserved toffee bits after 20 to 30 minutes.