Toffee Chocolate Pecan Pie: A Decadent Twist on a Classic
If you’re looking for a dessert that combines rich, buttery toffee, smooth chocolate, and the crunch of pecans, this Toffee Chocolate Pecan Pie is exactly what you need. It’s a showstopping treat that marries the classic flavors of pecan pie with a sweet, chocolatey twist. Whether you’re baking for the holidays or just craving something indulgent, this pie is guaranteed to impress.
Why You’ll Love This Recipe
This Toffee Chocolate Pecan Pie takes the traditional pecan pie and elevates it to new heights. The addition of chocolate chips and toffee bits adds an extra layer of flavor and texture, making each bite a deliciously sweet and crunchy experience. Plus, it’s easy to prepare with a premade pie crust, allowing you to focus on creating the rich and gooey filling that will wow your family and guests.
Ingredients
- 1 pie crust (from a package of two or homemade)
- 3 large eggs
- 1 cup (237ml) dark corn syrup (Karo)
- ⅓ cup (67g) granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 cup (170g) chocolate chips (semi-sweet or milk)
- ½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate)
- 1 ¾ cups (210g) pecan halves
Directions
Step 1: Preheat Your Oven
Begin by preheating your oven to 450°F (232°C). This high temperature will help give the crust a good start and ensure that your pie bakes evenly.
Step 2: Prepare the Pie Crust
Place your pie crust into a 9-inch pie plate. Crimp the edges as desired, whether you like a classic fluted edge or something more decorative. Once the crust is shaped, place it in the refrigerator to chill while you prepare the filling. This helps prevent the crust from shrinking during baking.
Step 3: Mix the Filling
In a large mixing bowl, whisk together the eggs, dark corn syrup, granulated sugar, salt, and melted butter until smooth and fully combined. This creates the rich, sweet custard that will fill your pie.
Step 4: Assemble the Pie
Remove the chilled pie crust from the refrigerator. Evenly sprinkle the chocolate chips and toffee bits across the bottom of the crust, creating a decadent base layer. Next, layer the pecan halves on top of the chocolate and toffee.
Pour the prepared filling mixture over the pecans. Allow the pie to rest for a minute so that the pecans can rise to the top and become fully coated in the filling. This ensures every bite is packed with flavor.
Step 5: Bake the Pie
Place your pie on a baking sheet to catch any potential drips or spills during baking. To prevent the edges of the crust from over-browning, cover them with a pie crust shield or aluminum foil.
Bake the pie at 450°F (232°C) for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40-50 minutes. The pie is done when it is puffed up, slightly jiggly in the center, and lightly cracked around the edges.
Step 6: Cool and Serve
Once the pie is baked, remove it from the oven and allow it to cool completely before slicing. This cooling time helps the filling set properly, ensuring perfect slices. For best results, store the pie in the refrigerator for up to 3 days. If you want to make it ahead, you can freeze it for up to 3 months—simply thaw in the fridge before serving.
Serving Suggestions
This Toffee Chocolate Pecan Pie is best served slightly chilled or at room temperature. For an extra indulgent touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy topping balances the sweetness of the pie and adds a refreshing contrast to the rich filling.
Recipe Notes
- Make Ahead: This pie is perfect for making ahead of time. Bake it a day or two before your event and store it in the fridge until ready to serve.
- Storage: Keep any leftovers covered and refrigerated for up to 3 days. You can also freeze the pie, wrapped tightly, for up to 3 months.
- Customizable: Feel free to experiment with different types of chocolate or nuts. Dark chocolate adds a deeper flavor, while using walnuts instead of pecans can give the pie a slightly different texture and taste.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings
- Calories: 450 kcal per slice
Final Thoughts
Toffee Chocolate Pecan Pie is a must-try dessert for anyone who loves the combination of chocolate, toffee, and nuts. Its sweet, buttery filling paired with a flaky crust and a crunchy topping makes it the perfect pie for any special occasion or holiday. With just a few simple ingredients and easy steps, you can create a pie that’s as impressive as it is delicious. Enjoy!
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Toffee Chocolate Pecan Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
Indulge in the rich, irresistible flavors of this Toffee Chocolate Pecan Pie. With a perfect blend of crunchy pecans, gooey chocolate, and buttery toffee, this pie is a dessert lover’s dream. Every bite offers a delightful mix of textures, from the crisp crust to the creamy filling and the sweet, nutty finish.
Ingredients
1 pie crust (from a package of two or from scratch)
3 large eggs
1 cup (237ml) dark corn syrup (Karo)
⅓ cup (67g) granulated sugar
¼ teaspoon salt
¼ cup unsalted butter, melted
1 cup (170g) chocolate chips (semi-sweet or milk)
½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate)
1 ¾ cups (210g) pecan halves
Instructions
Preheat oven to 450°F (232°C).
Place the pie crust in a 9-inch pie plate and crimp the edges as desired. Chill the crust while preparing the filling.
In a large bowl, whisk together the eggs, dark corn syrup, granulated sugar, salt, and melted butter until fully combined.
Remove the chilled pie shell from the refrigerator. Evenly sprinkle the chocolate chips and toffee bits on the bottom of the crust. Layer the pecan halves on top of the chocolate and toffee.
Pour the prepared filling over the pecans. Allow the pie to sit for a minute to ensure the pecans rise to the top and are fully coated in the filling.
Place the pie on a baking sheet to catch any potential overflow during baking. Cover the edges of the pie crust with a pie crust shield or foil to prevent over-browning.
Bake the pie at 450°F (232°C) for 10 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for 40-50 minutes, until the pie is puffed, slightly jiggly, and lightly cracked around the edges.
Cool the pie completely before slicing. Store the pie covered in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 450