Southern Pecan Pie With Toffee Crunch

• 1 (15 ounce) refrigerated pie pastry
• 1 14 cups dark corn syrup
• 4 lightly beaten eggs
• 1 12 cups pecan halves
• 14 cup melted butter
• 2 teaspoons pure vanilla extract
• 1 cup divided toffee pieces
• 1 tablespoon flour

1. Preheat oven to 350F Roll pastry into a 12-inch circle on lightly floured surface.
2. Fit into 9-inch pie plate.
3. Fold edge under and flute edge.
4. Combine corn syrup, eggs, pecans, slightly cooled butter and vanilla in a medium bowl.
5. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture.
6. Pour entire mixture into pie pastry.
7. Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean.
8. Remove pie from the oven and place on a cooling rack.
9. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top.
10. Cool completely before serving.

refrigerated pie pastry, corn syrup, eggs, pecan halves, butter, vanilla, toffee, flour

Taken from www.food.com/recipe/southern-pecan-pie-with-toffee-crunch-326187 (may not work)