COFFEE-TOFFEE PECAN PIE

Coffee-Toffee Pecan Pie image

Provided by @MakeItYours

Number Of Ingredients 14

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3 ounces (6 tablespoons) unsalted butterBlue Ribbon Coffee-Toffee Pecan Pie, from the pie lady of Malibu
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
1/2 cup Lyle's Golden Syrup (a British syrup import, available at fancier grocery stores)
3 large eggs, at room temperature
2 tablespoons bourbon
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1/2 cup very finely chopped toasted pecans
2 cups toasted pecan halves + 8 for garnish
1 blind-baked 10-inch pie crust
1/2 cup English toffee bits + 1/4 cup mini chocolate chips (OR 1/2 cup crushed chocolate toffee candy pieces such as Heath or Skor)
crushed chocolate toffee candy pieces, Heath or Skor.

Steps:

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. When cooler, whisk in the eggs one at a time (if you whisk in the eggs when the mixture is too hot, you will risk scrambling them!). Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces and mini chocolate chips, and then the remaining pecan halves. Pour the syrup mixture over all. Carefully float 8 pecans halves around the outer edge, spacing evenly; this is for pretty, and for a cutting guide later. When it comes time to cut your pie, you will cut between the pecan halves, leaving the half pecan neatly in the center of each piece on the outside edge.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake 25 minutes, then rotate the pan, and bake another 25 minutes, until done. You will know the pie is done because when the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.