Coffee Toffee Pecan Pie

By JimnShel1

Ingredients

• 6 Tbsp unsalted Butter
• 3/4 cup packed dark brown sugar
• 3/4 cup dark brown corn syrup
• 1/2 cup Lyle's Golden Syrup
• 3 large eggs, at room temperature
• 2 Tbsp Bourbon
• 1 Tbsp instant espresso powder
• 1 tsp pure vanilla extract
• 3/4 tsp table salt
• 1/3 cup very finely chopped toasted pecans
• 2 cups toasted pecan halves
• 1 blind-baked pie crust
• 1/2 cup crushed Heath pieces

Preparation

Step 1

Position a rack in the center of the oven, set a heavy-duty baking sheet on the rack and preheat oven to 375.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occassionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the Bourbon, espresso powder, vanilla and salt. Stir in the chopped pecans.

Sprinkle half of the pecan halved in the piecrust, followed by the Heath pieces, and then the remaining pecan halves. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce the oven temp to 350. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Transfer to a rack and cool completely before serving.