Pecan toffee nut and chocolate pie and pie crust by scratch

 Pie crust : 1 cup flour, 2 Tbs sugar, 1/2 stick butter (cold), some icy water

파이 크러스트 : 1 컵 밀가루, 2 TBS 설탕, 1 / 2 스틱 버터 (차가운), 얼음 물

パイ生地：小麦粉1カップ、2大さじ、砂糖1/2スティックバター（冷）、いくつかの氷のような水

Filing: corn syrup (dark and clear), walnuts, brown sugar, toffee and chocolate mix, two eggs, vanilla abstract, chocolate chips

옥수수 시럽 (어두운거와 투명), 호두, 흑설탕, 토피넛과초콜렛 믹스, 계란두개, 바닐라, 초콜릿 칩

コーンシロップ（暗いことと透明）、クルミ、黒糖、土ピーナッツとチョコレートミックス、卵二つ、バニラ、チョコチップ

First, on a hot pan, add the nuts and some clear corn syrup. Stir the nuts and toste them and cool them.

 Let's make our pie crust! In food processer, add flour and sugar and blend well.

 Add cold butter and blend it again.

 Add small amout of cold water and form a dough (slightly crumbling)

 Make a ball. (Don't knitted the dough)

 put it in a cold/cool place for 30 min..

 Now, let's make the filling for the pie. Add about a 1/2cup of clear corn syrup.

 Also add 1/2 cup of dark corn syrup

 2 eggs~

 about 1/4 brown sugar~

 about 1 Tbsp vanilla

 1/2 stick of butter

 Add the cooled nuts in to the batter.

 Also add the toffee and chocolate mix. Set that aside..

 Let's make some pie crust! Prass down the dough very hard and try to make a thin skin..

I cup the dough in to two and made four pie skin per dough.. (Don't knit the dough!!)

 1st rough

 2 round

 Place the pie skin in a cupcake mold, and add some chocolate chips

 add the fillings!

 I also added some more toffee and chocolate mix on the top.

Baked this pie with 300F for 45min

 Cool them completely

 Time to pack my pie for thanksgiving dinner party~ :)