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Southern Pecan Pie with Toffee Crunch

1 refrigerated pie pastry (from 15-oz. package)
1-1/4 cups dark corn syrup
4 eggs, lightly beaten
1-1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 tsp. pure vanilla extract
1 cup toffee pieces, divided
1 Tbsp. flour

Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge. Combine corn syrup, eggs, pecans, butter, and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry. Bake for 40 to 45 minutes or until knife inserted in the center 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. Makes 8 servings.

 

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