English Toffee Cheesecake Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 2/3 cup Karo corn syrup

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 5 oz Pecans by fisher nuts

• Bread & Baked Goods

  • 1 (9 inch unbaked pie crust

• Dairy

  • 8 oz Cream cheese

• Desserts

  • 4 oz English toffee bits

Found on cookiesandcups.com

Ingredients

• 1 (9- inch) unbaked pie crust
• 4 ounces English Toffee Bits
• 8 ounces cream cheese, room temperature
• 3 eggs, divided
• ½ cup granulated sugar, divided
• 5 ounces coarsely chopped Pecans by Fisher ® Nuts
• ⅔ cup Karo® Corn Syrup
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350°F.
• Place your pie dough into a pie plate and crimp the edges.
• Sprinkle the English Toffee Bits in the bottom of the pie. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the cream cheese, 1 egg, and ¼ cup sugar together on medium speed until smooth, scraping the sides of the bowl as necessary. Spread the cream cheese mixture on top of the toffee.
• Sprinkle the cream cheese mixture evenly with the pecans.
• In a medium bowl whisk together the Karo® Syrup, vanilla, ¼ cup remaining sugar, and 2 remaining eggs until smooth.
• Pour this on top of the pecans.
• Bake the pie for 50 minutes or until the center is set. If necessary cover the pie crust with a pie shield, or aluminum foil to prevent burning.
• Allow the pie to cool completely and chill for at least 2 hours.
• Store airtight in the refrigerator.