✎ wiki:recipes:desserts:toffee-pecan-pie [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Toffee Pecan Pie</h1>
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<sub>Preheat oven to 375 degrees</sub>
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I actually stole this recipe from the Martha Stewart Show. This pie was the winner of one of her holiday baking competitions, and I can see why! It is FABULOUS!
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 1 <a href="/doku.php?id=wiki:recipes:desserts:pie_crust" class="wikilink1" title="wiki:recipes:desserts:pie_crust" data-wiki-id="wiki:recipes:desserts:pie_crust">Pie Crust</a></li>
<li class="level1"> 3 large eggs, lightly beaten</li>
<li class="level1"> 2/3 cup light corn syrup</li>
<li class="level1"> 1/4 cup firmly packed light-brown sugar</li>
<li class="level1"> 1/4 cup unsalted butter, melted</li>
<li class="level1"> 1/4 teaspoon salt</li>
<li class="level1"> 1 teaspoon pure vanilla extract</li>
<li class="level1"> 1/2 teaspoon almond extract</li>
<li class="level1"> 1 cup toffee bits</li>
<li class="level1"> 1 cup chopped pecans</li>
<li class="level1"> 22 pecan halves, for garnish</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> Prepare the pie crust, fitting into a 9 inch glass pie plate, and set aside in refrigerator until needed</li>
<li class="level1"> 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.</li>
<li class="level1"> 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.</li>
<li class="level1"> 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.</li>
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