American Pie Council

English Toffee Pecan Pie

Crust:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup Crisco
2 TBS cold butter
3-4 TBS ice cold water

Combine flour and salt in bowl. Cut in Crisco and butter until particles are the size of small peas. Sprinkle with water, 1 TBS at a time over mixture, mixing lightly with a fork umtil all mixture is moistened. Gather into a ball. Flatten dourgh to a 5" pancake-size disk and wrap in plastic. Chill in refrigerator for 30 minutes. Roll out dough into a circle 1/8" think and 12" in diameter. Wrap dough around rolling pin and unroll into a 9" pie plate. Ease pastry into pie plate. Trim to 1/2" beyond edge of pie plate; fold under extra and flute edge. Pour filling into the unbaked pie crust.

Filling

3 eggs, slightly beaten
2/3 cup white corn syrup
1/4 cup-1/2 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup Heath toffee bits
1 cup chopped pecans
1/3 cup pecan halves for garnish

In a large bowl, combine eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract and toffee bits. Pour filling into unbaked 9” pie shell and bake pie in a preheated 375 degree oven for 40-50 minutes. (Be sure to cover with foil after 20 minutes) Bake until knife inserted off-center comes out clean. Cool on wire rack.

Decorate on top with pecans in an attractive pattern. I do 14 pecan halves around edge, 7 in the next row in and 1 in the center.