Toffee Crunch Pecan Pie with Chantilly Cream

9-inch deep dish pie crust, homemade or frozen

Karo® Light Corn Syrup

large eggs

packed light brown sugar

butter (melted)

pure vanilla extract

whole pecan halves (roughly chopped (See Cook's note))

bits-o-brickle toffee bits (plus1 Tbsp)

Chantilly Cream:

heavy whipping cream

pure vanilla extract

powdered sugar