Image of Southern Pecan Pie with Toffee Crunch

Southern Pecan Pie with Toffee Crunch

Traditional Pecan Pie with a Crispy Sweet Twist

Prep Time
20 minutes
Total Time
< 60 minutes
Calories Per Serving
690

Ingredients

  • 1 (from 15 oz. package) refrigerated pie pastry
  • 1-¼ cups dark corn syrup
  • 4 eggs, lightly beaten
  • 1-½ cups pecans, halved
  • ¼ cup butter, melted and cooled slightly
  • 2 teaspoon pure vanilla extract
  • 1 cup toffee pieces, divided
  • 1 tablespoon flour

Directions

  1. Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.
  2. Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss ⅔ cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.
  3. Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining ⅓ cup of toffee pieces over the top. Cool completely before serving.
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Ingredients

  • 1 (from 15 oz. package) refrigerated pie pastry
  • 1-¼ cups dark corn syrup
  • 4 eggs, lightly beaten
  • 1-½ cups pecans, halved
  • ¼ cup butter, melted and cooled slightly
  • 2 teaspoon pure vanilla extract
  • 1 cup toffee pieces, divided
  • 1 tablespoon flour

Nutritional Facts

People Served
8
Carbs Per Serving
84g
Cholesterol Per Serving
110mg
Dietary Fiber Per Serving
2g
Protein Per Serving
7g
Saturated Fat Per Serving
13g
Sodium Per Serving
490mg
Sugar Per Serving
58g
Total Fat Per Serving
40g
Trans Fat Per Serving
0g