Toffee Chocolate Pecan Pie – your new favorite tradition! This pie adds just a little something to a traditional pecan pie, for a fun twist on an old favorite!
We don’t have much luck with neighbors. We tend to live next to loud people, loud dogs, people who assemble patio furniture at 10pm with power tools, people who play music in their garage across the street that vibrates my living room windows, and people who you think are your friend…but aren’t. Where we live now, by far, is the best and quietest neighborhood yet, but everyone keeps to themselves.
I think the whole “keep to ourselves” thing is sort of self-imposed as well. Mel and I have both been burned in the past, so it’s just easier to say hello, bring cookies at Christmas, and chat for a few over lawnmowers than risk becoming frenemies with someone who lives next door to you.
You know the problem with keeping neighbors at arms length? I’ve always wanted to do a progressive dinner, but have never had the chance. I mean, sure, I could do one with my girlfriends, but then we have to drive from place to place…and that’s not fun (and kind of a buzz kill…literally).
So I’m so excited today to be a part of a progressive dinner – a virtual one. You get to go from blog to blog and see a complete meal from drinks to appetizers to main dishes to desserts. And I can bet you can guess what I signed up for…
Pie, of course! Is there anything else? And not just any pie…Toffee Chocolate Pecan Pie.
I know, it’s not a traditional pecan pie…but it’s my new favorite. If I let you in on a secret, promise not to judge me? Okay, here goes: I’m not a huge pecan pie fan. I love the flavor…but not the texture. If it’s too…jiggly…I don’t like it.
Last year I discovered the solution to my jiggly pecan pie issues: add chocolate. I made a Macadamia Nut White Chocolate Pie and the white chocolate really made the texture of the pecan pie perfect for me. So, when I was brainstorming pies for this year, I knew I wanted to make pecan, and I knew it needed to be chocolate pecan.
And then I added toffee bits. You’re welcome.
The toffee bits add a little extra crunch and a teeny bit of that salty caramel flavor you never knew pecan pie was missing. You know what else would be great with this pie? Bacon. But that’s another post.
The pie starts with my favorite all butter pie crust, but you can totally use a refrigerated crust. My mom always used Pillsbury when I was growing up, so do that if it’s easier! You fill that up with pecans, chocolate chips, and toffee bits. Just a note: put the chocolate and toffee in first, the pecans on top. I did it the other way around (pecans on the bottom) and they couldn’t float to the top because the other add-ins weighed them down. If you want that traditional pecan pie look, be sure to add them as I have written in the instructions.
The pecan pie filling is my mom’s standby recipe. Mom’s always do it right! It’s a recipe that has been made every Thanksgiving and Christmas as long as I can remember. It has that amazing pecan pie flavor that you expect, and the chocolate and toffee just add a little extra.
I could not believe how good this pie was. This pie my new favorite and I’m sure it will become yours too!
Now if only I had some neighbors to share it with! 🙂
Toffee Chocolate Pecan Pie
- 1 pie crust from a package of two or from scratch
- 3 large eggs
- 1 cup dark corn syrup Karo
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup butter melted
- 1 cup chocolate chips semi-sweet or milk
- 1/2 cup toffee bits Bits o’ Brickle or the kind with chocolate, either is fine
- 1 3/4 cups pecan halves
- 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.
Nutritional information not guaranteed to be accurate
Thanks for reading!
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Published on: November 7, 2013