Toffee Crunch Pecan Pie with Chantilly Cream
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Toffee Crunch Pecan Pie with Chantilly Cream

Course Dessert, Pie
Cuisine American
Keyword toffee-crunch-pecan-pie
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 15 minutes
Servings 8 pieces
Author Melissa Sperka

Ingredients

  • 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

Instructions

  • 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.

Notes

I recommend starting with 2 cups whole pecan halves and very roughly chopping leaving some whole, to create the ideal texture for this pie.