Yield: 8 Ethnicity: Southern   Meal Type: Dessert   Occasion: Thanksgiving, Mother's Day, Grandparents Day, Christmas   Preparation Method: Bake

1 (from 15 ounce package) refrigerated ready-to-bake pie shell pastry

1-1/4 Cups dark corn syrup

4 Large eggs, lightly beaten

1-1/2 Cups pecans, halved

1/4 Cup unsalted butter, melted and cooled slightly

2 Teaspoons pure vanilla extract

1 Cup toffee pieces, DIVIDED

1 Tablespoon flour

Preheat oven to 350 degrees F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into a 9-inch pie plate. Fold edge under and flute edge. Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Stir 2/3 cup of toffee pieces with flour and add to pecan mixture. Pour entire mixture into pie pastry. Bake for 40 to 45 minutes, or until knife inserted 2-inches from edge comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.

Recipe Source: Recipe and photo kindly provided by Butterball.