Prepare to be transported to dessert paradise with a pie so irresistible, it'll make your taste buds dance and your guests beg for the recipe! This Toffee Crunch Pecan Pie isn't just another dessert—it's a culinary masterpiece that combines the rich, buttery crunch of pecans, the sweet caramel notes of toffee, and a cloud-like Chantilly cream that will make your heart skip a beat. Whether you're looking to impress at a holiday gathering or simply treat yourself to an extraordinary sweet escape, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup chopped pecans
- 1 cup toffee bits
- 3 eggs
- 1 cup corn syrup
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your pie bakes evenly and thoroughly.
- Prepare your pie crust according to package instructions or your favorite homemade recipe. If using a store-bought crust, place it in a 9-inch pie pan and crimp the edges as desired. Pre-bake the crust for about 10 minutes until it is lightly golden. Remove from the oven and let it cool slightly.
- In a large mixing bowl, combine the corn syrup, granulated sugar, and eggs. Whisk together until the mixture is smooth and well combined.
- Add the vanilla extract to the egg mixture and stir until incorporated.
- Fold in the chopped pecans and toffee bits into the filling mixture, ensuring they are evenly distributed.
- Pour the filling into the pre-baked pie crust, spreading it evenly with a spatula.
- Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. You can check for doneness by gently shaking the pie; the center should be slightly jiggly but not liquid.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to firm up.
- While the pie is cooling, prepare the Chantilly cream. In a mixing bowl, pour in the heavy cream and add the powdered sugar and the additional teaspoon of vanilla extract.
- Using an electric mixer, whip the cream on medium speed until soft peaks form. Be careful not to over-whip, as you want a light and fluffy texture.
- Once the pie has cooled, slice it into 8 servings. Serve each slice with a generous dollop of Chantilly cream on top.
- Enjoy your Toffee Crunch Pecan Pie with Chantilly Cream as a delightful dessert for any occasion!
Tips
- Crust Matters: For the flakiest crust, keep your ingredients cold and handle the dough minimally. Consider chilling the pie crust for 30 minutes before pre-baking to prevent shrinkage.
- Toffee Tip: Use high-quality toffee bits for the most intense flavor. If possible, choose butter toffee for an extra rich taste.
- Baking Precision: Use the "wiggle test" to check pie doneness—a slight jiggle in the center means it's perfectly cooked. Overbaking can lead to a tough, rubbery filling.
- Cream Whipping Secrets: For the most stable Chantilly cream, chill your mixing bowl and whisk beforehand. Stop whipping when soft peaks form to avoid a grainy texture.
- Make-Ahead Magic: This pie can be prepared a day in advance. Store it covered in the refrigerator and add the Chantilly cream just before serving to maintain its fresh, fluffy texture.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 85g
Protein: 7g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 110mg
