Heath® Pecan Pie

Photo
Makes 4 pies

The toffee bits give this pie more intense caramel flavor.

Bake Time
50 to 55 minutes
Ingredients

Crust
4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts
1 pound Heath® milk chocolate toffee bits

Filling
16 eggs
32 fluid ounces (1 quart) Karo® Light Corn Syrup
1 pound (2 cups) sugar
8 ounces (1 cup) butter OR margarine, melted
4 teaspoons pure vanilla extract
1 pound (4 cups) chopped pecans
Directions

Preheat oven to 350°F.  Sprinkle bottom of each pie 4 ounces toffee bits. 

Lightly beat eggs in a large mixer bowl.  Add corn syrup, sugar, butter and vanilla; beat until blended.  Pour filling into pie crusts.  Spread 4 ounces or 1 cup of pecans evenly over top of pie.  Bake 50 to 55 minutes.  Cool on wire rack.  Store pies in refrigerator.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.

 

Heath® is a registered trademark of The Hershey Company.