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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 eggs lightly beaten |
2/3 cup(s) light corn syrup |
1/4 cup(s) brown sugar firmly packed |
1/4 cup(s) unsalted butter melted |
1/4 teaspoon(s) salt |
1 teaspoon(s) vanilla extract |
1/2 teaspoon(s) almond extract |
1 cup(s) toffee bits |
1 cup(s) chopped pecans |
22 pecan halves |
Directions:
1. Pie crust for 9 pie pan
2. Make the filling: Preheat oven with a rack set in the lower third to 375 degrees.
3. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
4. Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
5. Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
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