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recipes:chapel_hill_toffee_pecan_pie [2022/11/03 11:52] (current) mcf created |
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| + | **Chapel Hill Toffee Pecan Pie | ||
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| + | **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 | ||
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| + | **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. | ||
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