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Pecan Toffee Supreme 


Pie Crust

  • 1 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 stick Crisco Shortening
  • 3 TBS cold water


  • 12 oz cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1 1/2 tsp pecan extract
  • 1 (12oz) package white chocolate chips, melted and cooled
  • 3/4 cup ground toasted pecans
  • 3/4 cup toffee baking bits
  • 3/4 cup heavy whipping cream, whipped


  • 1 1/2 cup heavy whipping cream
  • 1/3 cup sifted powdered sugar
  • 1 tsp pecan extract
  • Large rosette tip
  • Pastry bag
  • 1/4 cup ground toasted pecans
  • 1/4 cup toffee baking bits

Temperature: 450 ° F


1st Place Nut, Amateur Division PIE CRUST: Preheat oven to 450 degrees. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea sized chunks. Sprinkle with 1 TBS of water at a time. Toss lightly with a fork until dough forms a ball. Shape into a flat round ball. Roll on lightly floured board and fit into 9? deep dish pie plate. Turn into pie plate and crimp edges and pierce bottom of crust with a fork. Bake at 450 degrees until golden brown, about 8-10 minutes. Cool on rack and set aside. FILLING: In a large mixing bowl, combine cream cheese and ¼ cup heaving whipping cream with an electric mixer at high speed until smooth. Beat in chocolate and extract. With a wooden spoon fold in pecans and toffee bits. Gently fold in whipped cream. Turn into pie crust and smooth top of pie. Chill pie until set, about 45 minutes to an hour. TOPPING: Toasted pecans bits, dipped in chocolate, optional, recipe follows In a medium mixing bowl, combine the first three ingredients and beat with an electric mixer until stiff. Reserve 1/3 of mixture for piping border around edge of pie. Spread remaining mixture over top of pie. Pipe a border around pie with large rosettes on out edge. Combine nuts and toffee bits in a small bowl. Sprinkle them evenly over center of pie. Chill until ready to serve. Dip whole pecans in melted chocolate. Place on waxed paper and place in refrigerator to set. When set up place pecans on rosettes.

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