Dulce de Leche Pecan Pie

Pastry dough for a 9-inch pie crust
2 cups mixed whole and chopped pecans
1 (14 ounce) can dulce de leche (1 1/4 cups)
1 cup firmly packed brown sugar
2 tablespoons unsalted butter, softened
3 eggs
1/4 cup corn syrup

Heat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll the dough out into a 10-inch round. Line a 9-inch tart pan with the dough, trimming off any excess dough using a paring knife.

Distribute the pecans evenly across the tart shell. Combine the dulce de leche, brown sugar, butter, eggs, and corn syrup in a food processor and blend until smooth, about 30 seconds. Pour over the pecans in the pie shell.

Place the pie on the prepared baking sheet and bake for 30 to 35 minutes, or until just set. Transfer to a wire rack and let cool completely. Serve at room temperature or refrigerate for 2 hours to chill. Top with whipped cream or ice cream.

Brown Sugar Toffee Glaze:
1 cup confectioners' sugar
1/4 cup brown sugar, packed
1/4 cup toffee bits
Water

Mix confectioners' sugar, brown sugar and toffee bits. Add just enough water to mixture to allow you to drizzle frosting over top of cooled cake.