Toffee Pecan Pie Recipe


5 from 3 votes
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Toffee Pecan Pie makes a delicious twist on the traditional Pecan Pie we all know and love.

Toffee Pecan Pie | ©

I love the twists and turns this pie takes.

Toffee Pecan Pie | ©

When you first see it, you expect it to be the same pecan pie you’ve consumed since birth, but then, with one bite, you know this pie is very different but you can’t figure out exactly how.

And then, you finally get the nerve up to ask exactly what is different about this pecan pie to discover the addition of toffee bits that made all the difference.

Toffee Pecan Pie | ©

Here’s the recipe for my Toffee Pecan Pie. Give it a try when you want a fun and flavorful twist to you pie.

Toffee Pecan Pie Recipe

5 from 3 votes
Toffee Pecan Pie is a simple, yet so delicious pie. This recipe for toffee pecan pie will quickly become a family favorite.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12


  • 1 Pie Crust Recipe
  • 3 (150 g) eggs
  • ½ cup (99 g) sugar
  • 1 cup (312 g) corn syrup
  • 1 teaspoon (5 g) vanilla extract
  • 1/4 cup (57 g) butter, melted
  • pinch (0.4 g) kosher salt
  • 2 cups (208 g) pecans
  • 1 cup (240 g) toffee bits


  • Preheat oven to 350º F.
  • Mix together eggs, sugar, corn syrup, vanilla, melted butter and salt until well-combined. Stir in pecans and toffee bits.
  • Pour into pie crust and place into the oven until the pie has lightly browned and has set throughout, about 45 minutes to one hour.


Calories: 452kcal | Carbohydrates: 52g | Protein: 4g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 148mg | Potassium: 109mg | Fiber: 2g | Sugar: 43g | Vitamin A: 414IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Trina Watkins says:

    Can this pie be frozen after baked?

    1. Robyn Stone says:

      Trina, you can freeze the toffee pecan pie. Prepare the pie and allow it to cool completely. Wrap the pie plate entirely in foil, making sure to wrap it entirely around the top and bottom of the pie. Then, place the wrapped pie into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. Thaw the pie overnight in the refrigerator before slicing and serving. I hope you enjoy.

  2. Lauren says:

    Does the crust need to be pre-baked?

    1. Robyn Stone says:

      No it doesn’t need to be pre-baked. Thanks!

  3. Wendy says:

    Can you use the shortbread crust?

  4. Andrea says:

    5 stars
    Scrumptious Robyn. I left the s off of scrumptious over the Thanksgiving Holidays, so here’s the correction. I was asked to make this pie and the classic southern pecan pie again for Christmas and it was on. Everybody loved both pies again. They told me that I was going to make them gain weight. Happy New Year!

  5. Andrea says:

    5 stars
    Scrumptiou: -)

  6. Amanda says:

    Your standard pecan pie recipe requires a half cup of butter. Does this one need less butter because of the toffee???

    1. Robyn Stone says:

      Hi Amanda,
      You can certainly use my standard pecan pie recipe as a base and add in the toffee if you’d like. I thought that the butter flavor was a bit overwhelming to me, but my husband loves it that way. I think it is a matter of preference. Let me know which way you like it! You may solve the “discussion” that my husband and I continue to have on this!!! LOL!