Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Coffee-Toffee Pecan Pie

Scott Phillips

Servings: 8

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.


  • 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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (17 reviews)

  • Loebi | 11/28/2016

    Oh my GAWD!!!!! Made this for Thanksgiving to RAVE reviews. Seriously, so so good. And the pie crust was easy (no tears!) and incredible. A new tradition.

  • bellaginger | 11/27/2015

    Delicious!! Made it for Thanksgiving and everyone gave it rave reviews. Surprisingly it was not overly sweet and the combination of pecans, espresso & toffee pieces all blended to make one delicious pie. Found the Lyles at grocery store. Followed recipe exactly and it was perfect. This is an easy pie crust that I now use for most of my pies.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.