Ingredients:
- 1 7-oz box of Griff's Pecan Toffee from The Tree and Vine, divided
- 1 cup chopped pecans
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- 2 tablespoons melted butter
- 3/4 cup sugar
- pinch of salt
- 1 premade or frozen 9-inch deep dish pie crust, unbaked
Directions:
- Roughly chop toffee with a sharp knife, or crush with a rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.
- Stir together eggs, vanilla extract, corn syrup, butter, sugar, and salt.
- Mix in pecans and toffee pieces.
- Pour the mixture into the pie crust.
- Bake on the center rack at 350F for 60-70 minutes or until interior temperature reaches 200 degrees and the crust is golden brown.
- Cool for 2-3 hours to be sure that the filling is set.
- Top with reserved toffee bits after 20-30 minutes.