Chocolate Toffee Pecan Pie
This pecan pie takes everything you love about the classic and elevates it. Pecans are added to both the piecrust and the filling for a stronger toasted, nutty crunch, a splash of bourbon brings out the rich notes of caramel, and bits of chocolate-covered toffee stirred into the filling add a crunchy chocolate-caramel element that changes the game. If you’re feeling fancy, this is the pecan pie for you!
Chocolate Toffee Pecan Pie
Makes 1 (9-inch) pie
Ingredients
Pecan Piecrust (recipe follows)1 cup (336 grams) light corn syrup½ cup (100 grams) granulated sugar½ cup (110 grams) firmly packed dark brown sugar3 large eggs (150 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted and cooled for 5 minutes1 tablespoon (15 grams) bourbon1 teaspoon (4 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt1¾ cups (198 grams) pecan halves*½ cup (80 grams) finely chopped chocolate-covered toffee candy bar
Instructions
Position oven racks in center and upper third of oven. Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.
On a lightly floured surface, roll Pecan Piecrust into a 12- to 12½-inch circle (about ⅛ inch thick). Transfer to prepared plate, pressing into bottom and up sides; trim edges to ½ inch beyond edges of plate, if necessary. Fold edges under, and crimp as desired. Freeze until firm, about 20 minutes.
In a medium bowl, whisk together corn syrup, sugars, eggs, melted butter, bourbon, vanilla, and salt. Reserve ½ cup (57 grams) pecans; very roughly chop remaining 1¼ cups (141 grams) pecans. Fold all pecans and candy bar into corn syrup mixture. Pour into prepared crust.
Bake on center rack for 25 minutes. Place a sheet of foil on upper rack, and bake until center of pie is set and an instant-read thermometer inserted in center registers 200°F (93°C), 40 to 45 minutes more, loosely covering with foil after 25 to 30 minutes of baking to prevent excess browning. Let cool completely on a wire rack before slicing.
Pecan Piecrust
Makes 1 (9-inch) crust
Ingredients
1½ cups (188 grams) all-purpose flour½ cup (58 grams) pecan flour*1¼ teaspoons (3.75 grams) kosher salt1 teaspoon (4 grams) granulated sugar½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground nutmeg½ cup (113 grams) cold unsalted butter, cubed¼ cup (60 grams) ice water
Instructions
In the work bowl of a food processor, place flours, salt, sugar, cinnamon, and nutmeg; pulse until combined. Add cold butter, and pulse until butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough starts to form large clumps. (Mixture should be moist and hold together when pinched.)
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (Dough refrigerated for longer periods of time may need to stand at room temperature until slightly softened, 10 to 15 minutes, before rolling.)
Notes
*We used Schermer Pecans Pecan Halves and Schermer Pecans Pecan Flour, available online at schermerpecans.com.
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