ENGLISH TOFFEE CHOCOLATE PECAN PIE

English Toffee Chocolate Pecan Pie

We pretty much have our traditional Thanksgiving pies down pat - and don't dare mess around with those basic recipes much, but it sure is fun to shake things up once and a while with a little change! And so English Toffee Chocolate Pecan Pie was born!  A wonderful and silky combination of sweet, smooth filling and pecans, in a buttery and flaky crust, adding dark chocolate and English Toffee bits to take this pie right over the edge - PIE PERFECTION!

If you're planning a Kentucky Derby celebration, this is also the perfect pie to share!

English Toffee Chocolate Pecan Pie

For years I searched for the perfect recipe for a smooth and silk filling for Pecan Pie, and this is the ONLY base recipe that I'll use for that traditional pie.  I toast the pecans to increase the flavor of the nuts. 

​And we add good quality Ghirardelli chocolate and English Toffee Bits just because - and why not? 

​RAVE reviews this year!  I'm sure this special pie will make the rotation in future Thanksgiving Pie & Dessert buffets!  Hope that you enjoy as much as we do!

English Toffee Chocolate Pecan Pie

ENGLISH TOFFEE CHOCOLATLE PECAN PIE

English Toffee Chocolate Pecan Pie is a  wonderful and silky combination of sweet, smooth filling and pecans, in a buttery and flaky crust, adding dark chocolate and English Toffee bits to take this pie right over the edge - PIE PERFECTION!

English Toffee Chocolate Pecan Pie

INGREDIENTS:
1 pie crust (homemade or refrigerated)
 
English Toffee Chocolate Pecan Filling:
6 tablespoons unsalted butter
1 cup (230g) brown sugar (light or dark)
½ teaspoon salt
3 large eggs (room temperature)
¾ cup dark corn syrup
1 tablespoon vanilla extract
2 cups pecans
1 cup Ghirardelli chocolate chips
1 cup Heath English Toffee bits (divided)
HOW I MAKE THIS:

1. Toast the pecans on a baking sheet at 350°F for about 8 minutes, turning them over halfway thru. After they have cooled, chop half into chunks, leaving the other half whole. I usually toast a few additional pecans to use as garnish for the top of my pie. 
2. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
3. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
4. Preheat oven to 425°F and adjust oven rack to the lowest position possible.
5. PARTIALLY BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
6. Remove foil/parchment and weights, rotate plate, and bake 7-8 additional minutes until crust is light golden brown. Remove pie plate from oven. As soon as the pie shell comes out of the oven, decrease the oven temperature to 275°F and adjust oven rack to middle position. 
7. PREPARE FILLING: While crust is baking, melt the butter in a double boiler with barely one inch of water, maintained at just below a simmer – make sure that water does not touch the bottom of the bowl. Remove bowl from heat and stir in the brown sugar and salt with a wooden spoon until the butter is absorbed.  
8.  Slowly whisk eggs into the sugar mixture, then whisk in corn syrup and vanilla, stirring constantly until smooth.  Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130°F on an instant-read thermometer.  Remove from the heat; stir in the pecan pieces.
9. Sprinkle chocolate chips and half of English toffee bits evenly over bottom of pie crust.
10. Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking). Place a pie crust shield on top of crust.
11. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 50-55 minutes.  Rotate pie plate half-way thru backing. If pie is browning too quickly, remove pie crust shield and tent aluminum foil over the whole pie.
12. Transfer the pie to a rack and immediately sprinkle remaining English toffee bits on top; cool completely until filling has set – at least 3-4 hours.  
13. Like your pie warm? You still need to let it rest, and then once it's set up, you can place it back in the oven (or toaster oven) to briefly warm it back up. It'll only need a few minutes.
14. This pie is best served within 3 days. To store it, leave it lightly covered at room temperature, for up to one day, or in the refrigerator for up to three. You can rewarm it in a 350ºF oven before serving. DO NOT STORE IN AN AIR-TIGHT CONTAINER OR THE PIE WILL LIQUIFY!

YIELD:  8 servings

(Recipe adapted from Cooks Illustrated and Brown Eyed Baker.)
 
YIELD:  8 servings

Original recipe published November 2015; revised and reposted April 2024.
 
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