Toffee Crunch Pecan Pie with Chantilly Cream
Servings 10 pieces
Calories 523kcal
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
- 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.
Nutrition
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