Chapel Hill Toffee Pecan Pie
This is taking the traditional pecan and chocolate pecan pie to a new level. Chapel Hill Toffee is made with dark chocolate by a mother-son team in Chapel Hill, North Carolina. If you cannot find dark chocolate toffee, milk chocolate will be equally as good. This is an adaptation of a recipe given to me by my friend Becky Yehia. When I was testing this recipe I considered using a sweetener and thickener other than corn syrup, but what would a southern pecan be without Karo Syrup. Makes two 9-inch pie crust or one 9-inch double crust
Makes one 9-inch pie/ Serves 8 - 10
1 9-inch par-baked (page 000) Spelt Pie Crust (page 000)
4 large eggs, beaten
1 cup dark corn syrup
1//2 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1//2 teaspoon kosher salt
1 cup roughly chopped pecans
1 cup roughly chopped dark chocolate toffee
Preheat the oven to 350°F. Place the prepared piecrust on a rimmed baking sheet and set aside.
Mix together the eggs, syrup, sugar, butter, vanilla, and salt in a large bowl and whisk to combine. Stir in the pecans and toffee and pour the filling into the pie shell and spread evenly.
Place on the center rack in the oven to bake 45- 50 minutes, rotating the pan halfway thorough, until the pie is firm around the edges and slightly loose in the center. Remove the pie from the oven and cool at least 1 hour before slicing. Serve warm with vanilla ice cream or lightly sweetened whip cream.