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.