A little gooey, a little chocolaty, a little crunchy, a whole lot of perfection.
Happy Toffee Tuesday!
This recipe makes one 9″ pie.
1 uncooked pie crust (either store bought or homemade)
1 1/2 cups chopped pecans
3 eggs, lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 cup light Karo Syrup
1 teaspoon vanilla
1 (8 oz) package of toffee bits (found next to the chocolate chips)
Preheat oven to 325 degrees.
Fit your pie plate with your uncooked crust. Set aside.
In a clean skillet over medium-high heat, toast up your pecans just a minute or two. Remove from heat.
In a large mixing bowl, combine your eggs, sugar, brown sugar, Karo Syrup and vanilla with a spoon. Stir in your toasted pecans and toffee bits. Pour pecan mixture into your prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown and the center is pretty set.
Remove from oven and allow to cool at least an hour before slicing and serving. If you’re waiting to serve this pie later in the day or the next day, store in the refrigerator until you’re ready to slice and serve.