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Toffee Crunch Pecan Pie

This post is brought to you by Karo® Syrup

This indulgent Toffee Crunch Pecan Pie topped with chantilly cream is an irresistible twist on classic pecan pie. The easy filling features the perfect balance of  light corn syrup, eggs, pure vanilla, butter and light brown sugar which gives the filling a rich caramel-like flavor. The toffee bits pair perfectly with the toasted flavor of the pecans and makes you want to savor every single bite! Add a generous dollop of whipped cream on top then sit back and enjoy.

Toffee Crunch Pecan Pie with Chantilly Cream

Easy Toffee Crunch Pecan Pie Recipe

The holiday season brings many opportunities to use Karo Syrup in your cooking and baking. Be it in cookies, to create the unbeatable chewy texture, in decadent sauces, or in frostings for cakes, there are so many uses for it during the Season of Sweetness. I love picking out what new recipes I’m going to share with my family each year because in my house, so many memories are tied to sweet treats made in the kitchen. In my family, no holiday dessert table would be complete without Pecan pie. How to make Toffee Crunch Pecan Pie:

  • Crust – One 1 9 inch deep dish pie crust, either homemade or frozen.
  • Syrup – Karo® Light Corn Syrup.
  • Eggs – 3 large eggs.
  • Sugar – Light brown sugar.
  • Butter – Salted or unsalted butter, melted.
  • Flavoring – Vanilla extract.
  • Nuts – Whole pecan halves.
  • Mix-ins – English toffee bits (bits-o-brickle). 
  • Chantilly Cream – Heavy whipping cream and vanilla extract.
step-by-step image making pecan pie

How to Make the Best Toffee Crunch Pecan Pie Recipe

During the holiday season plan to serve this Toffee Crunch Pecan Pie for a flawless finish to your special celebrations. You’ll be so happy you did. Regardless of  how you serve it, with this Toffee Crunch Pecan Pie just can’t go wrong.

  • Ingredients you’ll need to make homemade Toffee Crunch Pecan Pie: A 9 inch deep dish pie crust, pecan halves, light brown sugar, large eggs, vanilla extract, melted butter and toffee bits.
  • To make the Chantilly Cream you’ll need: Heavy cream, vanilla extract or bourbon, powdered sugar.
  • Kitchen gadgets you’ll need: A deep dish pie pan, medium bowl, measuring cups and spoons, a large spoon for mixing everything together and a mixer to make the Chantilly cream.
  • What is Chantilly Cream? It’s a rather whimsical name for homemade sweetened whipped cream. You can use either vanilla extract or bourbon in this recipe depending on your personal preference.
  • How do you make Pecan Pie? After fitting a crust into the pie pan, mix together the syrup, eggs, melted butter vanilla, brown sugar and pecans. Pour the filling evenly into the crust and bake for 60-70 minutes or until the center is set when gently shaken.
  • If you’d like to make your own crust checkout my Flaky Pie Crust recipe here.
  • Check the top and edges of the crust halfway through baking and lay a piece of aluminum foil on top to prevent over browning.
  • The basis of the smooth pie filling for this pecan pie is made with Karo Syrup. When making pecan pies, some bakers prefer to use light corn syrup and some dark. You can use either in this recipe but I recommend using light corn syrup. Either way it’s certain to be insanely good.
  • The addition of brown sugar to the light corn syrup in this variation turns it into a toffee lovers dream and it’s my preferred way to make the filling with or without toffee bits.
  • Chantilly cream is the ideal topping and the whimsical name does roll off the tongue more smoothly than fresh whipped cream doesn’t it?
  • Store Toffee Crunch Pecan Pie chilled or at room temperature for up to 5 days.
Toffee Crunch Pecan Pie with Chantilly Cream

More Easy Pecan Pie Recipes to Make

While the classic Southern Pecan Pie makes my heart flutter, there’s always room for dreaming of new ways to enjoy pecan pie in my kitchen.

Baked pecan pie in a dish

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Toffee Crunch Pecan Pie with Chantilly Cream

Prep Time15 minutes
Cook Time1 hour
Cooling time2 hours
Total Time3 hours 15 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: toffee-crunch-pecan-pie
Servings: 10 pieces
Calories: 523kcal
Author: Melissa Sperka


  • 1 9 inch deep dish pie crust, homemade or frozen
  • 1 cup Karo® Light Corn Syrup
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 4 Tbsp salted or unsalted butter melted
  • 1 tsp pure vanilla extract
  • 2 cups whole pecan halves roughly chopped (See Cook’s note)
  • 1/2 cup bits-o-brickle toffee bits plus1 Tbsp
  • Chantilly Cream:
  • 1 1/2 cups heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1/3 cup powdered sugar


  • Preheat the oven to 350°F. Fit pie crust into dish. Crimp the edges as desired. Set aside. If using frozen, remove from packaging and set on baking sheet.
  • Mix together the corn syrup, eggs, brown sugar, butter and vanilla using a spoon until fully combined
  • Stir in pecans and 1/2 cup toffee bits stirring until evenly distributed. Pour the filling into pie crust.Sprinkle with 1 Tbsp toffee bits.
  • Bake on center rack of oven for 60 to 70 minutes until puffed and golden or the filling slightly jiggles when gently shaken.
  • Check at 45 minutes and cover the edge of the crust with foil to prevent over browning, if needed.
  • Cool completely on a wire rack before cutting.
  • To make the Chantilly cream: Chill metal mixing bowl and beaters.Using an electric mixer beat the cream and vanilla in chilled bowl, gradually adding the sugar until stiff peaks form.
  • Chill until serving with pie.


  • Check the top and edges of the crust halfway through baking and lay a piece of aluminum foil on top to prevent over browning. 
  • I recommend starting with 2 cups whole pecan halves and very roughly chopping leaving some whole, to create the ideal texture for this pie.


Serving: 1serving | Calories: 523kcal | Carbohydrates: 69g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 145mg | Potassium: 161mg | Fiber: 2g | Sugar: 56g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. I’ve never tested this in mini tart size so I would be guessing. Likely enough filling for 6-8 mini pies.

  1. I’m SO making this for Thanksgiving; 2 questions though.
    1: what pie crust did you use?
    2. Do any of the pershiables need to be at room temp first?

    1. For this pie I actually rolled together 2 refrigerated pie crusts.(One whole box) Tuck the edges under and crimp. A deep dish frozen pie shell would also work, no need to thaw first. I didn’t bring the eggs to room temperature prior to whipping up the filling. Btw, this is my favorite pecan pie…oh that filling!

  2. I love how you send out emails that are just a hint of what is on your post rather than the entire thing. I so wish others would do this as well. Thank you for being so considerate. Your recipes look outstanding!

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