Butter Pecan-Toffee Pie

Butter Pecan-Toffee Pie requires around 3 hours and 15 minutes from start to finish. For $1.08 per serving, you get a side dish that serves 10. One serving contains 504 calories, 6g of protein, and 30g of fat. 426 people have made this recipe and would make it again. It is brought to you by Foodnetwork. A mixture of juice of lemon, corn syrup, egg yolk, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so spectacular. Similar recipes are Butter Pecan Toffee Pumpkin Pie, Toffee Pecan Pie, and Butter Pecan Toffee Cookies.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely. Photograph by Con Poulos

 

Step by step:

1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.

2. Add the butter and pulse until it is in pea-size pieces.

3. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times.

4. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.

5. Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.

Meanwhile, make the filling

1. Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined.

2. Pour the filling into the chilled crust.

3. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F.

4. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.)

5. Transfer to a rack and let cool completely.

6. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need