Directions
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Prepare the Crust: Begin by gathering your ingredients for the crust. In a large mixing bowl, whisk together 2 cups of flour, 1 1/2 tablespoons of sugar, and 1 teaspoon of salt. Add in the 1/2 cup of chopped butter and 6 tablespoons of butter-flavored Crisco. Using a pastry cutter or your fingertips, cut these fats into the flour mixture until it resembles coarse crumbs.
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Mix the Dough: In a small bowl, beat half an egg and reserve the other half. Add the beaten egg and 1/4 cup of ice water to the flour mixture. Combine until the dough just comes together. Be cautious not to overmix, as this could result in a tough crust.
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Chill the Dough: Knead the dough gently on a floured surface just until smooth. Divide the dough in half; wrap one half in plastic wrap and freeze it for later use. Roll out the other half to fit your 9-inch pie pan. Carefully press the dough into the pan, trimming any excess hanging over the edges. Chill the crust in the refrigerator for at least 30 minutes.
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Prepare the Filling: Preheat your oven to 350°F (175°C). To make the filling, brown the 1/2 cup of butter in a medium saucepan over medium heat until it turns a deep golden color and releases a nutty aroma—this adds a tremendous depth of flavor.
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Mix the Wet Ingredients: In a large bowl, beat the 3 large eggs, then add 1/4 cup of granulated sugar and 1 cup of packed brown sugar. Pour in the browned butter along with 1/2 cup corn syrup, 1 tablespoon milk, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon flour. Stir to combine everything well.
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Add the Pecans and Toffee: Sprinkle 2 cups of chopped pecans and 1/2 cup of toffee bits into the filling mixture, folding them in gently.
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Fill the Crust: Pour the filling into the prepared pie crust, making sure the nuts are evenly distributed throughout.
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Bake Initially: Place the pie in the preheated oven and bake for 30 minutes. This step creates a tremendous initial set for the filling.
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Prepare the Streusel: While the pie is baking, make the streusel topping. In a small bowl, mix together 1/2 cup of flour and 1/4 cup of brown sugar. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs.
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Add the Streusel: After the first 30 minutes of baking, remove the pie from the oven. Sprinkle the streusel topping evenly over the pie, and cover the edges of the crust with aluminum foil to prevent over-browning. Return the pie to the oven, and bake for an additional 30 to 37 minutes, or until the filling is just set.
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Cool Down: Once baked, remove the pie from the oven and let it cool at room temperature for at least 2 hours. For a firmer slice, chill in the refrigerator for an additional hour.
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Serve: Slice the pie and serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for that extra touch of decadence.
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