This pecan pie takes everything you love about the classic and elevates it. Pecans are added to both the piecrust and the filling for a stronger toasted, nutty crunch, a splash of bourbon brings out the rich notes of caramel, and bits of chocolate-covered toffee stirred into the filling add a crunchy chocolate-caramel element that changes the game. If you’re feeling fancy, this is the pecan pie for you!
Chocolate Toffee Pecan Pie
Makes 1 (9-inch) pie
Ingredients
- Pecan Piecrust (recipe follows)
- 1 cup (336 grams) light corn syrup
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed dark brown sugar
- 3 large eggs (150 grams), room temperature
- 2 tablespoons (28 grams) unsalted butter, melted and cooled for 5 minutes
- 1 tablespoon (15 grams) bourbon
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 1¾ cups (198 grams) pecan halves*
- ½ cup (80 grams) finely chopped chocolate-covered toffee candy bar
Instructions
- Position oven racks in center and upper third of oven. Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.
- On a lightly floured surface, roll Pecan Piecrust into a 12- to 12½-inch circle (about ⅛ inch thick). Transfer to prepared plate, pressing into bottom and up sides; trim edges to ½ inch beyond edges of plate, if necessary. Fold edges under, and crimp as desired. Freeze until firm, about 20 minutes.
- In a medium bowl, whisk together corn syrup, sugars, eggs, melted butter, bourbon, vanilla, and salt. Reserve ½ cup (57 grams) pecans; very roughly chop remaining 1¼ cups (141 grams) pecans. Fold all pecans and candy bar into corn syrup mixture. Pour into prepared crust.
- Bake on center rack for 25 minutes. Place a sheet of foil on upper rack, and bake until center of pie is set and an instant-read thermometer inserted in center registers 200°F (93°C), 40 to 45 minutes more, loosely covering with foil after 25 to 30 minutes of baking to prevent excess browning. Let cool completely on a wire rack before slicing.
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Pecan Piecrust
Makes 1 (9-inch) crust
Ingredients
- 1½ cups (188 grams) all-purpose flour
- ½ cup (58 grams) pecan flour*
- 1¼ teaspoons (3.75 grams) kosher salt
- 1 teaspoon (4 grams) granulated sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
Instructions
- In the work bowl of a food processor, place flours, salt, sugar, cinnamon, and nutmeg; pulse until combined. Add cold butter, and pulse until butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough starts to form large clumps. (Mixture should be moist and hold together when pinched.)
- Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (Dough refrigerated for longer periods of time may need to stand at room temperature until slightly softened, 10 to 15 minutes, before rolling.)
Notes
*We used Schermer Pecans Pecan Halves and Schermer Pecans Pecan Flour, available online at schermerpecans.com.
Tried this recipe?Let us know how it was!
I don’t understand the part about putting the foil on the upper rack? Do you do this when putting the pie in the oven? Then use hot foil to cover the pie?
Hi Tracey,
Putting foil on the top rack reflects the heat from the top of the pie to keep it from overbrowning, without restricting the airflow/allowing steam to escape the filling while it bakes. First, you’re going to put the pie in the oven and bake it on the center rack for 25 minutes. Then, you will place a sheet of foil on the upper rack, and bake until center of pie is set and an instant-read thermometer inserted in center registers 200°F (93°C), about 40 to 45 minutes more. Happy baking!