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As pies go, Pecan tends to be among the more challenging, simply because of the complexity of the filling. But here's a recipe that's bound to be surefire! Melissa Sperka, author of Melissa's Southern Kitchen stopped by Tonia's Kitchen with a great pecan pie that people love! It's a great addition to your Thanksgiving table. Melissa tells Tonia she mixes all the ingredients together, but arranges the pecans before she bakes the pie, so it's aesthetically pleasing. Melissa says you can do that with a fork or other utensil.
- 1 9-inch deep dish pie crust, homemade or frozen
- 1 cup Karo® Light Corn Syrup
- 3 large eggs
- 1 cup packed light brown sugar
- 4 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 2 cups whole pecan halves roughly chopped
- 1/2 cup bits-o-brickle toffee bits plus1 Tbsp
- Chantilly Cream:
- 1 1/2 cups heavy whipping cream
- 1 tsp pure vanilla extract
- 1/3 cup powdered sugar
- Preheat the oven to 350°F. Fit pie crust into dish. Crimp the edges as desired. Set aside. If using frozen, remove from packaging and set on baking sheet.
- Mix together the corn syrup, eggs, brown sugar, butter and vanilla using a spoon until fully combined
- Stir in pecans and 1/2 cup toffee bits stirring until evenly distributed. Pour the filling into pie crust.Sprinkle with 1 Tbsp toffee bits.
- Bake on center rack of oven for 60 to 70 minutes until puffed and golden or the filling slightly jiggles when gently shaken.
- Check at 45 minutes and cover the edge of the crust with foil to prevent over browning, if needed.
- Cool completely on a wire rack before cutting.
- To make the Chantilly cream: Chill metal mixing bowl and beaters.Using an electric mixer beat the cream and vanilla in chilled bowl, gradually adding the sugar until stiff peaks form.
- Chill until serving with pie
