Toffee Pecan Pie

I know what you're thinking. You're thinking that this woman eats a lot of desserts. Well, yes, I suppose that I do (as my thighs will attest), but it has long been a contention of mine that the meal isn't officially over until you've had dessert. I mean, how else would you know when to stop?  Simple logic.

That said, pie is not on my list of favorites.  But somehow, witchcraft I suppose, because I have no other explanation for it, I have taken a rather keen interest in pie. In the past month I have not only checked out every book on pie from the local library, but every one available at all of the branches, and have expanded to inter library loan. As a result, I have amassed a rather large collection of pie recipes.

Pecan pie is my dad's favorite, and as I was stopping by this week to drop off a variety of meals, I decided to give this recipe for Toffee Pecan Pie from Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House by Beth M. Howard a try. I think this is my new favorite pecan pie recipe, surpassing my love for this one, bumping it into a close second.

I did make a few adjustments to the original recipe. The original made two pies. I only wanted one, so I cut it in half, and it came out perfectly. I also used unsalted butter, and a mixture of half dark and half light corn syrup.  It kept on the counter, covered with a tea towel, quite well for two days. In fact, I do think it was far better on day two than the day it was baked, so keep this in mind come Thanksgiving (read: make ahead!). Do yourself a favor and try this recipe, it is pecan pie heaven.

Toffee Pecan Pie

Adapted from Ms. American Pie

Your favorite recipe for a single crust pie

Filling:

6 Tablespoons unsalted butter

3/4 cup dark brown sugar

1/2 teaspoon kosher salt

1/3 cup dark corn syrup

1/3 cup light corn syrup

3 extra-large eggs

1 teaspoon vanilla

1 cup whole pecans

1 cup chopped pecans

1 cup Heath Bar bits (I used Bits o Brickle)

Preheat oven to 350°F.

Roll out your pie dough and place it into the bottom and up the sides of a 10" pie pan.  Poke bottom and around the sides with a fork. Place in freezer while you prepare the filling.

In a saucepan over medium to low heat, melt butter. Add brown sugar, salt, and corn syrups, continuing to stir until heated through.

In a separate bowl, beat the eggs until blended. Whisk a small amount of the hot mixture into the eggs. Continue to whisk while you add a bit more (say, a tablespoon) two more times. This tempers the eggs so they don't curdle when you pour them into the hot mixture. Pour the egg mixture into the saucepan, whisking constantly, and continue to cook, stirring well, until mixture thickens. Remove from heat and stir in vanilla.

Combine hot mixture with nuts and toffee bar bits and pour into pie shell.

Bake at 350° for 45 minutes or until set.

This post is linked to:

Create It Thursday 

Full Plate Thursday

Foodie Friday