⅓cupchocolate covered or plain English toffee bits
3Tbspheavy cream plus additional as needed
Preheat the oven to 350°F. Place the frozen pie crust on a cookie sheet.
In a medium mixing bow. whisk together the flour, melted butter, brown sugar, granulated sugar, beaten eggs, vanilla and salt until combined.
Mix in the pecan pieces, 1 cup semi-sweet chocolate chips and English toffee bits. Stir until evenly distributed.
Spread evenly into the pie crust.
Bake for 30 minutes at 350°F then lower the oven temperature to 325°F and continue to bake for 20 minutes until the center has puffed up.
Cool completely on a cooling rack.
Serve drizzled with warm chocolate ganache and a scoop of vanilla ice cream, if desired.
Optional chocolate ganache: Melt together ½ cup chocolate chips with 3 Tbsp heavy cream in the microwave in 20 second increments stopping to stir each time. Repeat until smooth. Serve drizzles over warm pieces of pie and vanilla ice cream, if desired.
I recommend preparing this pie in advance and cooling it completely. Gently reheat each piece in the microwave and drizzle with chocolate just before serving .