Toffee Chocolate Pecan Pie

4.94 from 49 votes

Chocolate Pecan Pie is better with toffee bits - use a homemade crust or one from the store. This pie is so easy.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 519kcal

Cost: $5

1 recipe pie crust , from a package of two or from scratch
3 large eggs
1 cup (237ml) dark corn syrup (Karo)
⅓ cup (67g) granulated sugar
¼ teaspoon salt
¼ cup unsalted butter , melted
1 cup (170g) chocolate chips (semi-sweet or milk)
½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate, either is fine)
1 ¾ cups (210g) pecan halves

Preheat oven to 450°F.
Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
Whisk eggs, corn syrup, sugar, salt, and melted butter together.
Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they don't burn.
Place pie on a cookie sheet for baking to catch any spillage. Cover edges with a pie crust shield or foil.
Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F and bake for an additional 40-50 minutes or until the pie is puffed, only slightly jiggly, and is a bit cracked around the edges.
Cool pie completely before cutting. Store pie covered in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.

Don't skip the 450° baking step - this ensures the bottom crust gets done all the way.
Make sure all the pecans get coated in the gooey filling mixture so they don't burn (that's why we place them at the bottom and let them float to the top). The pecans need to be put on top the chocolate/toffee because otherwise the chocolate will weigh them down.