Dessertscrazyforcrust4.8
Toffee Almond Pie
Toffee Almond Pie - an EASY pie recipe filled with toffee and almonds. It's like a pecan pie but with almonds! Everyone loves this pie.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 1h 10m👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425°F.
2
Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.
3
Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.
large eggs3(237ml) light corn syrup1 cup(5g) cornstarch2 teaspoons
4
Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)
(237ml) light corn syrup1 cup(5g) cornstarch2 teaspoonstoffee bits1 cupsliced almonds (about 1 2/3 cups)6 ounces
5
Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for ⏱️ 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional ⏱️ 50-60 minutes, or until the almonds are very toasted and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing.
(237ml) light corn syrup1 cup(5g) cornstarch2 teaspoonssliced almonds (about 1 2/3 cups)6 ounces
Nutrition Facts
calories
547 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
60 g
sodium Content
1469 mg
protein Content
7 g
cholesterol Content
98 mg
carbohydrate Content
69 g
saturated Fat Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...