2cupswhole pecan halvesroughly chopped (See Cook's note)
1/2cupbits-o-brickle toffee bitsplus1 Tbsp
Chantilly Cream:
1 1/2cupsheavy whipping cream
1tsppure vanilla extract
1/3cuppowdered 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
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.