English Toffee Pecan Pie
The toffee bits give this pie more intense caramel flavor.
Prep Time: 10 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings
1 (9-inch) unbaked OR frozen deep-dish pie crust
4 ounces milk chocolate English toffee bits
1 cup Karo® Light Corn Syrup
4 eggs, slightly beaten
1/2 cup sugar
4 tablespoons butter OR margarine, melted
1 teaspoon pure vanilla extract
1 cup chopped pecans
Preheat oven to 350°F.
Cover the bottom of pie shell with toffee bits.
Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.
Pour pecan mixture over the toffee bits in pie shell. Bake at 350°F for 50 to 55 minutes or just until center appears barely set.