Pecan Toffee Pie

Ingredients:

Cake

• 1 and 1/4 cups premium flour + extra for dusting
• 2 tbsp. granulated sugar
• 0.5 tsp salt
• 110 g cold unsalted butter, cut into small pieces
• 1 large egg yolk

Filling

• 3 large eggs
• 1 cup brown sugar
• 3/4 cup corn syrup
• 6 tablespoons unsalted butter, melted and let cool
• 1 tsp vanilla extract
• 1 teaspoon butter extract
• Juice of half a lemon
• 0.5 tsp salt
• 1.5 cups coarsely chopped pecans
• 0.5 cups of toffee pieces

Preparation:

1. Cake:
   
   Combine flour, granulated sugar, and salt in a food processor. Add butter and pulse until it forms pea-sized pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times.
2. Add the remaining egg mixture and beat a few more times until the dough is smooth but still crumbly. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for at least 1 hour or overnight.
3. Place the baking sheet on the middle rack of the oven and preheat to 220°C (425°F) for 30 minutes. Meanwhile, on a lightly floured work surface, roll out the dough into a 30cm (12 in) circle. Place the dough in a 22cm (9 in) pie pan. Fold the overhanging edges under and press them with your fingers or a fork. Refrigerate until firm, about 30 minutes.
4. Meanwhile, prepare the filling.:
   
   In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans, and butterscotch morsels until smooth.
5. Spread the filling over the chilled dough. Place the pie on a hot baking sheet and reduce the oven temperature to 350°F (175°C). Bake until the crust is deep golden brown and the filling is set around the edges but still jiggly in the center, 55 minutes to 1 hour. Cover the crust with foil if it starts to burn. Transfer the pie to a wire rack and let cool completely.