Chocolate Toffee Pecan Pie: The Dessert Accessory

November 3, 2010

KITCHEN

Chocolate Toffee Pecan Pie

For many, it is the pumpkin that heralds the fall food season. I am not one of those people. For me, it is the pecan pie that trumpets fall. I did not grow up eating pecan pie. In fact, it arrived in my food repertoire quite late. But after making this recipe, it instantly became not only my signature dish, it became my food gift of choice when invited to other homes. What better way to present the hostess a lovely serving set, than with a luscious and soul-warming dessert?

The other day I promised you the fantastic recipe for Chocolate Toffee Pecan Pie.

Chocolate Toffee Pecan Pie

1 unbaked 9 inch extra deep pie crust
4 oz chocolate covered toffee bars (Heath), chopped (3 big bars or 14 mini bars)
4 large eggs, lightly beaten
1 c light corn syrup
4 tablespoons unsalted butter, melted
½ cup sugar
1 tablespoon vanilla extract
¾ cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Cover bottom of 9-inch pie crust with chopped Heath bars. Combine eggs, sugar, corn syrup, butter, and vanilla. Mix well. Stir in chocolate chips and pecans. Pour mixture over broken Heath bars in crust. Bake 50 to 55 minutes or until done.

Pro-Tip: Serve slightly warm with scoop of vanilla ice cream. Nap to follow.

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7 Responses to “Chocolate Toffee Pecan Pie: The Dessert Accessory”

  1. Stephanie Says:

    You posted this recipe on Outside Voice years (years!!) ago and I immediately copied it and stored it in my Recipes email folder. I still haven’t made it though… my family isn’t really into nuts in their desserts. I think I’ll need to bring it the next time I’m invited to a friend’s party.

    One question though – with the toffee, is it really sticky to eat?

    Reply

    • Pam Says:

      You are right! :)

      No, the toffee (and I use Heath bars) just melts and adds a depth of flavor.

      Bonus hint: I’m experimenting with adding a half shot of bourbon in it, too. It’s pretty awesome also.

      Reply

  2. Cherlyn Mooneyham Says:

    Fascinating, thank you! I spent my childhood in Yorkshire in the UK, and I’ve been trying to find a recipe for this delicious pie I remember eating all the time, but can’t remember what we called it!!! Do you know any famous pie recipes from Yorkshire?

    Reply

  3. Nicole (SAHM Reviews) Says:

    I regularly make a Chocolate Chip Pecan Pie for Thanksgiving. My dad is a huge Pecan Pie fan while my husband is not… so it gives me an excuse to do a “Make and Take” pie where I get a piece and leave the rest to fatten everyone else up!

    Never considered adding Toffee bars to it though! Hmmmm…

    Reply

    • Pam Says:

      Oh, man. Try it. It’s the not so secret ingredient that really adds amazing flavor. I’m thinking of adding a bourbon ice cream to serve with it this year. :)

      Reply

  4. kris Says:

    I started salivating while looking at the picture, and then fully passed out when you mentioned the bourbon ice cream. Lawd.

    Reply

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