The Thanksgiving Table: Toffee Pecan Pie

Pecan pie, done right, is a wonderful thing.  Many pecan pies tend to be too jelly-like in the center with way too much filling to nuts.  I prefer a pie that is filled with pecans and tastes like more than corn syrup.  Here is a great version of pecan pie that I tried several years ago and have been making ever since.  I cannot, in any way, claim this pie as my own.  I am simply making it here to show you how wonderful it is. 

I actually saw this on Martha Stewart's tv show.  She had a lady on the episode that enters (and wins) many pie contests.  This was her version of pecan pie.  It is filled with chopped nuts and a fairly traditional filling, but what sets it apart is the use of toffee bits.  They bake into the pie making the filling taste more like a candy-bar.  You would not necessarily know that there is toffee in the pie unless someone told you, but you would know that the pie was different (and better) than most.  In addition, it has a little almond extract which gives it a unique flavor that you can't really pin-point but you know is great. 

The only thing that I do to this pie that the original recipe does not is use an all-butter pie crust.  This is my go-to crust.  It is flaky, crisp, buttery, and delicious.  The crust recipe I use is at the bottom of another recipe post.  If you choose to use the crust that I use, just skim down to the bottom of the mini spiced apple pie post.  You will find it there. 

I hope you all have a fantastic holiday filled with family, friends, good food, and good fun.   Happy Thanksgiving!

Toffee Pecan Pie- from Martha Stewart

You can use your favorite pie crust, or go to my link above to get the all-butter crust recipe that I use. 

1 unbaked pie crust
3 eggs
2/3 cup light corn syrup
1/4 cup light brown sugar
1/4 cup melted butter
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, set aside

Preheat oven to 375 degrees.

In a medium bowl, mix the eggs, corn syrup, and brown sugar.  Slowly whisk in the melted butter.  Add the salt, vanilla, almond extract, toffee, and chopped pecans.  Mix well to combine.  Pour into an unbaked pie crust.  Place the pecan halves in two rings on top of the filling with one pecan half in the middle.  Bake in the middle of the oven for 20 minutes.  Continue baking 20-30 minutes more, until the center jiggles only very slightly.  You may find that you need to cover the pie during the second part of the baking to keep it from browning too much.  Sometimes I need to do this, and sometimes I don't.