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Coffee-Toffee Pecan Pie

by Nicole Rees

read reviews (12)

With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.

For more pie recipes visit The Guide to Thanksgiving Dinner. Serves 8

To learn more, read the article:
How to Make the Perfect Pie Crust

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butter brown sugar corn syrup more more

3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. 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 All-Butter Piecrust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor

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

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden 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 halves in the piecrust, followed by the toffee candy 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 temperature to 350°F. 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. The pie can be stored at room temperature for up to 2 days.

nutrition information (per serving):
Calories (kcal): 810; Fat (g): 49; Fat Calories (kcal): 440; Saturated Fat (g): 17; Protein (g): 8; Monounsaturated Fat (g): 19; Carbohydrates (g): 87; Polyunsaturated Fat (g): 8; Sodium (mg): 430; Cholesterol (mg): 135; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 101 , pp. 63

November 18, 2010

user reviews

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by TheIneptChef, 2/6/2013Let me start by saying that I am a pie virgin. This was my first time (baking, not eating, of course). I must also confess that I used a store-bought frozen crust (don't judge me). I would like to digress some more and say that when I die, I would like to be buried in a vat of Lyle's Golden Stuff. Back to the pie: the crust sprung a leak while baking, causing valuable pie goo to spill out onto my cookie sheet, welding my pie plate to the sheet in a mass of burnt, Lyle filling. I also need to confess that I did not move my oven rack to the middle of the oven (again, stop judging). So, the top of the pie was little burnt. Despite major ineptitude on my part, this was the best damn pecan pie I have ever eaten. I stopped short of taking the pie and a fork into the closet and eating it all before my family came home. The pie gods are happy.

by Dagnylovescooking, 11/24/2012Simply the best pecan pie recipe EVER!! I made this last Thanksgiving for the first time. I couldn't find Lyle's Golden syrup and used another brand. This year I found Lyle's at Whole Foods. It makes this great pie fabulous. Between the espresso powder,Heath bar and Lyle's the complexity of flavors was excellent. It's not your typical syrupy sweet pecan pie.

by ju1244, 12/19/2011Simply the best pecan pie I have ever eaten. Felt bad showing up my niece but it couldn't be helped. If you can't find Lyle's Golden Syrup, it can easily be made using an online recipe

by nancecook, 11/21/2011I made this pecan pie for Thanksgiving last year and it was one of the best pecan pies I have ever tasted! It got rave reviews from friends and family. The Lyle's Golden Syrup was truly the "secret" ingredient.

by affy, 11/13/2011This is amazing!! I made the pie as a test-run for Thanksgiving Day and it is definitely keeper.

by colliewag, 11/13/2011Made this last year at Christmas and it was a hit with everyone! Best pecan pie I've ever had! The golden syrup was a little hard to find but I did get it at CostPlus World Market. I can't wait to make it again this year for Thanks giving and Christmas!

by devbeth, 4/5/2011LOVE, LOVE, LOVE it! This was a big hit with the stomachs, er, people in my office. I'm going to add it to my permanent collection.

by chefjeff, 2/5/2011This pie was a stunner! Instead of the coffee adding a distinct flavor, it was more like an "umami" characteristic, if such a statement can be made about a dessert. While eating the pie, our dinner table became hushed and the only sounds were of contentment, as if we were all babies, grunting with pleasure. I think it's time to learn if Nicole Rees has dessert books out there, cuz she definitely knows her stuff. As a pretty prolific pie baker myself, I did some slight tweaking regarding the baking technique. I used an "un" baked all butter deep dish pie dough, and on the 2nd. from bottom oven rack, I baked the pie at 325º for approximately 1 hour and 25 minutes. Utterly ummmazing pie! Cheers all, Jeff

by Spatterson4marykay, 11/8/2010This is the BEST pecan pie I've ever tasted. Easy to make and simply delicious!

by DorothyR, 10/12/2010Thank you so much for this recipe! Nicole, you ROCK! I made a slightly adapted version of it and it won 1st place in the 2010 Malibu Pie Contest (Seasonal category). Very easy recipe! You can see the winning pictures and post here: http://www.shockinglydelicious.com/blue-ribbon-coffee-toffee-pecan-pie-from-the-pie-lady-of-malibu/

by Melles, 11/20/2009This is the best pecan pie ever with great twist.I made it last year for Thanksgiving,Christmas dinner and for my friend .everyone love it.

by rachel_d, 10/9/2009Literally, the best pecan pie I have ever tasted!

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