Coffee Toffee Pecan Pie

I think I’m in love (again).  I was never thrilled with Pecan Pies; they are okay, I felt like I baked Pecan Pies out of obligations for Thanksgiving, but my heart was not in it.  Until this Coffee Toffee Pecan Pie (say it really fast 3 times, could be a tongue twister!) came along!!  This pie swept me off my feet, no, really. 

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This wonderful recipe came from Fine Cooking once again (maybe I should buy a stock on this magazine).  Let me give you the recipe first and tell you what it tastes like!!

This will yield one pie : 8 servings

3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 blind-baked All Butter  Piecrust (feel free to use the “ready-made” piecrust)
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor

** You can buy Lyle’s Golden Syrup at most supermarkets (around Philadelphia area you can buy this at: WholeFoods, Wegmans, SuperFresh, and Genuardi’s). 

Also, instead of Heath or Skor, I used Werther’s Original Hard Toffee Candy (you’ll have to unwrap individual candies, put them in a heavy duty Ziploc plastic bag and pound them with the blunt side of a huge knife).   

** If you look at the above piecrust recipe, it asks you to prick the side and the base of the pie and  put pie weights:
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Make sure you prick them all over.  I still have a difficult time with the side of piecrust when it’s baked, I guess I’ll have to practice more. 
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It’s important to lay a foil or parchment paper over the base of pie and put pie weights.  Pie weights do wonder and they aren’t that expensive to buy.  ** Also, if your homemade piecrusts tend to melt and collapse around the side, try following this direction:  after you line the pie pan with the pie dough, instead of chilling in the fridge for an hour, chill in the freezer for 30 minutes.  Take it out, line the base with the foil/parchment paper, put the pie weights and bake as directed.  After the crust is baked you can put the fillings in.  I usually cover the edges of the crust with foils for half of the baking time, take off the foil and bake the rest of the way (with the fillings). 

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. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.

Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. 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.
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Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

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My opinion:  I don’t know what to tell you.  This pie has complex layers of flavors.  Usually, typical Pecan pies hits you with sweetness and the crunchiness of pecans and thin pie crusts.  This Pecan pie tastes like usual Pecan pie when you first bite into it, then you start tasting the Lyle’s Golden syrup, crunchy pecans, toffee, bourbon and hearty (but not greasy) pie crust.  You will probably think I’m weird, but it was like this pie was playing symphony in my mouth, so weird, but so true…

Don’t be fooled, this pie is rich, very rich, but sooooo worth it to eat just once per year!!!

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