English Toffee Pecan Pie

Name: English Toffee Pecan Pie
Total time: 20 min
Yield: 8 servings
Ingredients: 1 (9-inch) unbaked OR frozen deep-dish pie crust; 4 ounces milk chocolate English toffee bits; 1 cup Crown® Lily White® Corn Syrup; 4 eggs, slightly beaten; 1/2 cup sugar; 4 tablespoons butter OR margarine, melted; 1 teaspoon pure vanilla extract; 1 cup chopped pecans

Beginner • 8 servings • 20 min

Preheat oven to 350°F. Cover the bottom of pie shell with toffee bits.

Ingredients

1 (9-inch) unbaked OR frozen deep-dish pie crust
4 ounces milk chocolate English toffee bits
1 cup Crown® Lily White® Corn Syrup
4 eggs, slightly beaten
1/2 cup sugar
4 tablespoons butter OR margarine, melted
1 teaspoon pure vanilla extract
1 cup chopped pecans

Method

Preheat oven to 350°F.
Cover the bottom of pie shell with toffee bits.
Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.
Pour pecan mixture over the toffee bits in pie shell. Bake at 350°F for 50 to 55 minutes or just until center appears barely set.