Toffee Chocolate Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Corn syrup, dark

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 1/8 tsp Salt

• Nuts & Seeds

  • 1 3/4 cups Pecan, halves

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 1/4 cup Butter
  • 1 cup Chocolate chips (semi-sweet or milk

• Desserts

  • 1/2 cup Toffee

Found on crazyforcrust.com

Directions

• Preheat oven to 450F. Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated. Whisk eggs, corn syrup, sugar, salt, and melted butter together. Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. Place pie on a cookie sheet. Tear off strips of foil that are apporximately 1 1/2”-2” wide. Carefully mold them to your crust edge. This is to keep it from getting too brown. Place pie in the 450F oven and bake for 10 minutes. Then reduce heat to 350F. Bake for 25 minutes, then remove the foil strips (carefully - they’re hot). Continue baking for another 10-15 minutes until crust is lightly browned and filling is brown around the edges. It will still wiggle slightly in the center. (The total baking time is about 45-50 minutes.) Cool completely before cutting.