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

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