| Level: | Easy |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Inactive: | 1 hr 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 3 large eggs
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon butter extract
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1 1/2 cups roughly chopped pecans
- 1/2 cup toffee bits
Instructions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 560 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 6 g |
| Cholesterol | 127 mg |
| Sodium | 291 mg |
Reviews
I made this pie in 2020 and it was so decadent but not cloyingly sweet. Just right! I bookmarked the recipe and I’m about to make it again in 2021. Perfect for Thanksgiving! Follow the recipe to a T and it will turn out perfect.
The filling was good but the bottom was raw… soggy bottom here. I would make it again but pre- bake the crust.
Made this last year for Friendsgiving and it was a hit! Making it again this year but I subbed the corn syrup for agave nectar since I didn’t have any on hand… fingers crossed it is just as good!
Twice now I’ve made this delicious pie filling and twice it’s been devoured nearly instantly. You cannot go wrong with this beauty. The review is only for the filling as I use my own crust recipe.
I can’t believe there is only one review on this pie! I have eaten and made a lot of pecan pies but this one tops the list!! I think the fresh lemon, toffee bits and butter extract all add that extra something to make it so special. ..I have made it twice now and was able to make it for my Mom last New Years Day .. she fell one month later and suddenly died…she absolutely loved this pie and I will always make it now in memory of her…I’m making it tonight for Thanksgiving tomorrow. ❤❤
I made this for Thanksgiving and it was a huge hit, so I’ve been commissioned to make it again for Christmas! I used very finely chopped pecans so that even my elderly relatives could enjoy it, unlike so many other pecan pies that without substantial nuts too hard for them,, are a little lifeless. I also omitted the butter extract, and called it just a Pecan-Toffee Pie. Excellent recipe, thanks for much!