Ingredients

The following ingredients have 10 Servings
  • 1 (9- inch) unbaked pie crust
  • 4 ounces English Toffee Bits
  • 8 ounces cream cheese, room temperature
  • 3 eggs, divided
  • 1/2 cup granulated sugar, divided
  • 5 ounces coarsely chopped Pecans by Fisher ® Nuts
  • 2/3 cup Karo® Corn Syrup
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350°F.
  • Place your pie dough into a pie plate and crimp the edges.
  • Sprinkle the English Toffee Bits in the bottom of the pie. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the cream cheese, 1 egg, and 1/4 cup sugar together on medium speed until smooth, scraping the sides of the bowl as necessary. Spread the cream cheese mixture on top of the toffee.
  • Sprinkle the cream cheese mixture evenly with the pecans.
  • In a medium bowl whisk together the Karo® Syrup, vanilla, 1/4 cup remaining sugar, and 2 remaining eggs until smooth.
  • Pour this on top of the pecans.
  • Bake the pie for 50 minutes or until the center is set. If necessary cover the pie crust with a pie shield, or aluminum foil to prevent burning.
  • Allow the pie to cool completely and chill for at least 2 hours.
  • Store airtight in the refrigerator.