Recipe Feature: Chapel Hill Toffee Pecan Pie

Recipe Feature: Chapel Hill Toffee Pecan Pie

Chapel Hill Toffee is really good. Chapel Hill Toffee in a pecan pie? Now, that’s a little slice of heaven.

“I like to put a twist on classic recipes to incorporate our toffee,” says Christy Graves, the official recipe developer for Chapel Hill Toffee. “It has become a local tradition for many families.” 

[Read more about the Graves family in our Meet the Maker: Chapel Hill Toffee blog feature.]

It’s easy to see why! Add a few boxes of Chapel Hill Toffee to your next Batch box, and taste for yourself. 

Chapel Hill Toffee Pecan Pie

Serves 8 | Prep time: 10 min | Preheat to 350°


1 5oz. box of Chapel Hill Toffee, divided
1 cup chopped pecans
3 eggs
1 tsp vanilla extract
1 cup light corn syrup
2 Tbsp melted butter
¾ cup sugar
Pinch of salt
1 premade or frozen 9-inch deep dish pie crust, unbaked

  1. Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.
  2. Stir together eggs, vanilla extract, corn syrup, butter, sugar and salt.
  3. Mix in pecans and toffee pieces.
  4. Pour into pie crust.
  5. Bake on 350° on oven’s center rack for 60-70 minutes or until interior temperature reaches 200° and crust is golden brown.
  6. Cool for 2-3 hours to be sure that filling is set. Top with reserved toffee bits after 20-30 minutes.

This recipe is reprinted courtesy of Chapel Hill Toffee. Check out their recipe page for more creative ideas from Christy Graves.