Coffee Toffee Pecan Pie Recipe

Name: Coffee Toffee Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces unsalted butter; ¾ cup packed dark brown sugar; ¾ cup light corn syrup or ¾ cup dark corn syrup; ½ cup lyle's golden syrup; 3 large eggs, at room temperature; 2 tablespoons Bourbon; 1 tablespoon instant espresso powder; 1 teaspoon pure vanilla extract; ¾ teaspoon table salt; ⅓ cup very finely chopped toasted pecans; 2 cups toasted pecan halves; 9 inches pie crusts, blind baked; ½ cup crushed chocolate-covered toffee bits

Servings: persons

3 ounces unsalted butter
¾ cup packed dark brown sugar
¾ cup light corn syrup or ¾ cup dark corn syrup
½ cup lyle's golden syrup
3 large eggs, at room temperature
2 tablespoons Bourbon
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
¾ teaspoon table salt
⅓ cup very finely chopped toasted pecans
2 cups toasted pecan halves
9 inches pie crusts, blind baked
½ cup crushed chocolate-covered toffee bits

1
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375F.
2
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.
3
Immediately whisk in the brown sugar, corn syrup, and Lyles Golden Syrup until smooth.
4
Remove the pan from the heat and let cool slightly.
5
One at a time, whisk in the eggs.
6
Whisk in the bourbon, espresso powder, vanilla, and salt.
7
Stir in the chopped pecans.
8
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves.
9
Pour the syrup mixture over all.
10
Put the pie on the heated baking sheet and reduce the oven temperature to 350F Bake until set, 45 to 55 minutes, rotating the pan halfway through baking.
11
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.
12
Transfer to a rack and cool completely before serving.
13
The pie can be stored at room temperature for up to 2 days.

1515

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces unsalted butter, ¾ cup packed dark brown sugar, ¾ cup light corn syrup or ¾ cup dark corn syrup, ½ cup lyle's golden syrup, and more.

Yes, Coffee Toffee Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Toffee Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions