Chapel Hill Toffee is really good. Chapel Hill Toffee in a pecan pie? Now, that’s a little slice of heaven.
“I like to put a twist on classic recipes to incorporate our toffee,” says Christy Graves, the official recipe developer for Chapel Hill Toffee. “It has become a local tradition for many families.”
[Read more about the Graves family in our Meet the Maker: Chapel Hill Toffee blog feature.]
It’s easy to see why! Add a few boxes of Chapel Hill Toffee to your next Batch box, and taste for yourself.
Chapel Hill Toffee Pecan Pie
Serves 8 | Prep time: 10 min | Preheat to 350°
1 5oz. box of Chapel Hill Toffee, divided
1 cup chopped pecans
1 tsp vanilla extract
1 cup light corn syrup
2 Tbsp melted butter
¾ cup sugar
Pinch of salt
1 premade or frozen 9-inch deep dish pie crust, unbaked
- Roughly chop toffee with a sharp knife, or crush with 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 into pie crust.
- Bake on 350° on oven’s center rack for 60-70 minutes or until interior temperature reaches 200° and crust is golden brown.
- Cool for 2-3 hours to be sure that filling is set. Top with reserved toffee bits after 20-30 minutes.
This recipe is reprinted courtesy of Chapel Hill Toffee. Check out their recipe page for more creative ideas from Christy Graves.