1 Homemade or Refrigerated Pie Crust
3 Tablespoons Butter
3/4 Cup Brown Sugar
1/2 Teaspoon Salt
1/2 Cup Light Corn Syrup
1 Teaspoon Vanilla
1 Cup Pecans
1/2 Cup + 2 Tablespoons Justin’s Chocolate Hazelnut Butter (divided)
Preheat oven to 375F (191C).
Pre-bake crust in 9” (23cm) pie pan for 25 min. Remove from the oven and turn down to 275F (135C).
For the filling: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar, salt, eggs, corn syrup and vanilla until hot and the temperature reaches 130 F (54C) on a candy thermometer. Remove from the heat and stir in pecans.
Spread 1/2cup of Justin’s in the bottom of prepared pie crust. Pour the pecan mixture on top and bake at 275F (135C) for 55 minutes. Cool completely.
To finish, melt remaining 2 Tbsp Chocolate Hazelnut Butter and drizzle over pie.