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Categories:Viewed: 135 - Published at: 3 years ago
Ingredients
- 1 (15 ounce) refrigerated pie pastry
- 1 14 cups dark corn syrup
- 4 lightly beaten eggs
- 1 12 cups pecan halves
- 14 cup melted butter
- 2 teaspoons pure vanilla extract
- 1 cup divided toffee pieces
- 1 tablespoon flour
Method
- Preheat oven to 350F Roll pastry into a 12-inch circle on lightly floured surface.
- Fit into 9-inch pie plate.
- Fold edge under and flute edge.
- Combine corn syrup, eggs, pecans, slightly cooled butter and vanilla in a medium bowl.
- Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture.
- Pour entire mixture into pie pastry.
- 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 1/3 cup of toffee pieces over the top.
- Cool completely before serving.
