The English Toffee Pecan Pie from Martha Stewart’s Pie Contest Show.

God’s gift to the baking world, Martha Stewart, had her first annual pie contest on an episode last week. The winner was a lady named Marjorie and if you want to see some catty smackdown, go look at the comments at the WEBSITE here under Marjorie’s recipe. Hilarious.
That said, this pie smells as amazing as it looks.
Makes one 9-inch pie
Crust
If you want her high maintenance cold leaf lard recipe, go click that link. Or make your own crust and be done with all that fanciness. Mine won’t taste like hers but I don’t know what the flip cold leaf lard is. I also snazzy up my crusts with cutouts because if the pie tastes like shit, at least it looks pretty.

Filling
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup Heath toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
Directions:
Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.