Do you make more than one pie for Thanksgiving? Always pumpkin, but my dad preferred pecan pie. My mother's recipe was my old standby, but I made this pie last Thanksgiving and just looking at the photo, I'm remembering how much everyone raved. And there's bourbon too. Be still, my heart. My dad would have loved it. (With a big dollop of whipped cream.)
Coffee-Toffee Pecan Pie
From Fine Cooking
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.
Update on Sandy: My daughter has electricity, but no heat in either her apartment OR the gallery. Brrrrrrr. She's still better off than most. Hope the heat returns before the Nor'easter on Wednesday!
Bourbon AND coffee AND chocolate AND toffee? My lord this is the best pecan pie I've ever seen in my life!ReplyDelete
I didn't have one with espresso powder and you are right just looking at it..you know it's delicious..Thanks as always for sharing your recipes Barbara.ReplyDelete
Irresistible! That pie looks and sounds amazing. I really love that combination of delightful flavors.ReplyDelete
Okay, this is pretty decadent! The bourbon would be enough to convince me. I'm going to add this to the Thanksgiving recipe list!ReplyDelete
Oh my goodness, this sounds so good!ReplyDelete
Love this recipe with the espresso powder and toffee pieces. I didn't think it was possible to improve on the traditional pecan pie and this will be on our Thanksgiving table for sure. It will be a delicious change from the usual pumpkin.ReplyDelete
That's a must-try. The Knight will turn up his nose if he sees the coffee part, but I bet he won't mind the flavor if I can sneak it in.ReplyDelete
look absolutely delicious barbara, I lovethis recipe!!!ReplyDelete
This is definitely going on the Thanksgiving menu!ReplyDelete
This pie is gorgeous Barbara!ReplyDelete
Coffee, toffee, pecans. I'm. in. love!ReplyDelete
It's pecan season in Georgia. We just drove through there and the trees look so healthy. There's nothing so southern as a good pecan pie and yours looks fabulous Barbara.ReplyDelete
What a glorious, festive & amazing looking pie!ReplyDelete
Is bourbon the same as cognac?
I would straight like to digg in!
still no power?! poor thing! i hope she gets it back soon.ReplyDelete
love the look of this pie!
That is one fine pecan pie!ReplyDelete
I'm glad to hear your daughter has electricity now, and hopefully heat before long. Keeping my fingers crossed that the next storm isn't as bad as they're predicting.
I've never made pecan pie before! Now I'm thinking I need to... with coffee!ReplyDelete
I'm so sorry about your daughter!ReplyDelete
What a beautiful and delicious looking pecan pie. I have such a weakness for this because my mother used to make them and I love them.ReplyDelete
Judging from the photo I can see why everyone loved it so much! It looks totally irresistible!ReplyDelete
a coffee twist is something i've never tried with pecan pie--great idea, especially for those who find a classic pecan pie 'cloyingly sweet.' :)ReplyDelete
This pie looks almost indecently delicious - I would try it if only I could get hold of some peacans around here. Do you suppose I could substitute hazelnuts?ReplyDelete
No such thing as too much pie. No one would mind if there were two especially if this one was included!ReplyDelete
My standards are pumpkin and apple pie for Thanksgiving but, looking at this pie, I may have to make three pies this year :) Oh my, it looks delicious!ReplyDelete
Forgot to add...Hope your daughter gets her power back soon. Voting must have been a nightmare, if even possible, for many affected by Sandy.ReplyDelete
As soon as I saw this I knew I'd have to make it. :) My mom always made (and still makes) pecan pie but it isn't as snazzy as this one! I hope your daughter is able to stay warm. :)ReplyDelete
Barbara, I love pecan pie...and this one that you are featuring is even better...with the coffee-toffee...beautiful and perfect for the Thanksgiving dinner :)ReplyDelete
Thanks for the recipe and hope you are enjoying your week!
Even when our thanksgivings are small, we always have at least four different kinds of pies...it's insane. And pecan is always one of them! Love the toffee coffee infusion!ReplyDelete
I used to be into pecan, but right now I'm obsessed with apple.ReplyDelete
Oh, my--I have a similar recipe, but never added espresso powder to it. This has to be too good!ReplyDelete
Although our Thanksgivings are small we do enjoy having at least two desserts to choose from.ReplyDelete
Coffee plus toffee plus pecan, you've got it all in a pie! Looks like a time for me to bake one.ReplyDelete