My dad is usually in charge of dessert on Thanksgiving, but he graciously shared the job with me this year. He made the pumpkin pie and I made the pecan. Yet again, I turned to Martha Stewart, my holiday guru, for a creative twist on the classic pecan pie. I chose this version because my mom loves Heath bars.
Martha Stewart's Toffee Pecan Pie
Ingredients:1 pre-made pie crust
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
- Fit crust into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
- Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
- Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
- Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.