Salted Toffee Pecan Pie (Gluten-Free Option) (Edit recipe)

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Salted toffee pecan pie is a rich, buttery holiday classic made extra indulgent with gooey toffee and a hint of sea salt. Crunchy pecans, a caramel-like filling, and a perfectly flaky crust come together in the ultimate crowd-pleasing dessert—plus, it includes an easy gluten-free option for everyone at the table.

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

8

Serves: 8

Ingredients

1 whole Pie Crust, Refrigerated, *can sub gluten-free pie crust
0.5 cup Butter, Salted
1 cup Light Corn Syrup
0.75 cup Brown Sugar
3 whole Eggs
1.5 cups Pecans, chopped
0.5 cup Toffee, crushed toffee bits like heath or skor
1 tsp Salt, coarse or flaky

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and place the refrigerated pie crust on a baking tray. Set aside.
In a small saucepan, melt butter over medium heat. allow it to cook until it turns a golden brown color and is fragrant. This should take approximately 4–5 minutes.
Remove from the heat and whisk in the corn syrup, brown sugar, and eggs.
Add in the pecans, toffee bits, and salt, and mix again until fully combined.
Pour the pecan mixture into the pie crust and bake for 40-50 minutes or until the edges are set but the center is still slightly jiggly.
Remove from the oven and allow to cool completely before cutting.
Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or an extra sprinkle of toffee bits and salt. Enjoy!
Store leftover pie in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	512
Fat:	32 g
Carbohydrates:	57 g
Protein:	2 g
Cholesterol:	35 g
Sodium:	483 mg
Fiber:	2 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.