Toffee Crunch Pie

A Toffee Crunch Pie for your holiday season.
A little gooey, a little chocolaty, a little crunchy, a whole lot of perfection.
Happy Toffee Tuesday!

This recipe makes one 9″ pie.

Shopping List
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.

Toffee plus pecans plus pie equals happy people!

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  • Narci December 8, 2015 at 11:47 am

    This looks so delicious!! Can't wait to try it! Yum!!

  • Sheaffer {Pinterest Told Me To} December 8, 2015 at 1:01 pm


  • anneburau December 8, 2015 at 2:33 pm

    Hi Shay, I have searched high and low and am looking for your recent post on your recipe exchange parties you do! I am thinking of trying this out and wanted to go back and review what you wrote about it. Thanks so much!

  • Taylor December 8, 2015 at 6:39 pm

    Yum this looks so good and pretty simple!!

  • Haley Southey December 8, 2015 at 10:21 pm


  • meigancam01 December 9, 2015 at 4:54 pm

    Delicious pie.!!
    Thanks for sharing.

  • Amber781 December 9, 2015 at 5:39 pm

    Yum!!! Can I use a frozen crust or does it have to be thawed out first? Thanks!!!

    • Mix and Match Mama December 9, 2015 at 7:08 pm

      Let it thaw first!

    • Amber781 December 18, 2015 at 4:29 am

      Thank you for the reply!!!

  • Amanda November 13, 2016 at 12:54 pm

    Is there an alternative to karo syrup? I’ve never seen that here (in Canada)

    • Mix and Match Mama November 14, 2016 at 4:30 am

      You can use a regular maple syrup!

  • Brittany November 18, 2016 at 10:43 am

    Do you use a deep dish pie crust or regular? I can’t wait to try this recipe! 🙂

    • Mix and Match Mama November 18, 2016 at 10:45 am

      I almost always use regular!