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English Toffee Pecan Pie

Yield:  8 servings
Cook Time:  50-55 minutes
Prep Time:  15 minutes

1 (9-inch) unbaked or frozen deep-dish pie crust

4 ounces milk chocolate English toffee bits

1 cup CROWN® Lily White Corn Syrup

4 eggs, slightly beaten

1/2 cup sugar

4 tablespoons butter or margarine, melted

1 teaspoon vanilla

1 cup chopped pecans


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  1. Preheat oven to 350°F.

  2. Cover the bottom of pie shell with toffee bits.

  3. Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.

  4. Pour pecan mixture over the toffee bits in pie shell. Bake at 350°F for 50 to 55 minutes or just until centre appears barely set.

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