[1]Blue Ribbon Coffee-Toffee Pecan Pie
(ShockinglyDelicious.com recipe with two tweaks: ALAGA syrup instead of Lyles' and cognac instead of bourbon)
3 oz. (6 tablespoons) unsalted butter
3/4 c. packed dark brown sugar
3/4 c. dark corn syrup
1/4 c. ALAGA dark syrup (or 1/2 c. Lyle’s Golden Syrup if you can get your hands on it – a super sweet British import)
3 large eggs, at room temperature
2 T. cognac
1 T. instant espresso powder
1 t. pure vanilla extract
3/4 t. salt
1/2 c. very finely chopped toasted pecans
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1 blind-baked 10-inch pie crust (Opal M. Hayes' Blue Ribbon-winning Never Fail Pie Crust (using lard) is recommended
1/2 cup crushed Heath bars (1.4 oz. size)
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 ALAGA or Lyle's syrup until smooth. Remove the pan from the heat and let cool slightly. When cooler, whisk in the eggs one at a time (if you whisk in the eggs when the mixture is too hot, you will risk scrambling them!). Whisk in the cognac, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces and mini chocolate chips, and then the remaining pecan halves. Pour the syrup mixture over all. Carefully float 8 pecans halves around the outer edge, spacing evenly; this is for pretty, and for a cutting guide later. When it comes time to cut your pie, you will cut between the pecan halves, leaving the half pecan neatly in the center of each piece on the outside edge.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake 25 minutes, then rotate the pan, and bake another 25 minutes, until done. You will know the pie is done because 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.
Source: Shockingly Delcious thanks Nicole Rees, whose recipe in Fine Cooking magazine (Sept. 2009) Dorothy slightly adapted.
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