Ingredients

The following ingredients have 4 Servings
  • 1 9 inch deep dish pie shell (baked)
  • 1/3 cup toasted pecan pieces
  • 1 1/4 cup packed light or dark brown sugar
  • 1/4 cup salted butter
  • 2 1/2 cups half and half (divided)
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/4 cup bits-o-brickle (English toffee bits)
  • 2 cups frozen whipped topping, thawed OR freshly whipped cream

Instruction

  • Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
  • To make filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
  • Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
  • Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
  • Remove from heat, add vanilla. Mix well. Pour into crust. Cool at room temperature for 5 minutes, then cover filling with plastic wrap and chill completely. Chill for at least 4 hours or overnight.
  • After pie is completely chilled and filling is set, carefully remove plastic wrap and smooth top, if needed. Frost pie with whipped topping and sprinkle with toasted pecans and bits-o-brickle.
  • Chill until serving. Store leftovers chilled.