Toffee Almond Pie is an easy pie recipe filled with toffee and almonds. Each bite is rich and decadent. Top with whipped cream for the perfect dessert.
This easy pie recipe is similar to Pecan Pie but with almonds. The filling is made with corn syrup, butter, sugar and more.
It is a delightful change, and everyone always loves this pie. The Almond Toffee combination is really decadent and amazing. I love the flavor and also make Pretzel Toffee. If you have leftover almonds, try Dark Chocolate Covered Almonds.
Table of contents
Why This Recipe Works
It is packed with everything you love about pecan pie but with almonds. Anyone that loves almonds should give this recipe a try.
The recipe is super easy to make and so rich and decadent.
Ingredients
- Refrigerated 9 Inch Pie Crust. Instead of store bought, you can make 3 Ingredient Pie Crust Recipe.
- Large Eggs. The eggs need to be room temperature.
- Light Corn Syrup. I prefer light corn syrup instead of dark.
- Cornstarch. This helps to thicken the pie filling.
- Toffee Bits. You can find this on the baking aisle.
- Sliced Almonds. Make sure to use sliced almonds for the best texture.
Find the entire ingredients at the bottom of the page.
Variations
- Nuts. Substitute pecans for the almonds. You can also mix pecans and almonds together in this recipe.
- Pie Crust. You can also use a graham cracker crust in this recipe is you prefer.
How to Make Toffee Almond Pie
- Step 1. Preheat the oven. Set the oven to 350 degrees F.
Step 2. Prepare the pie crust. Place the dough in a 9 inch pie plate and crimp the edges. Then place the pie crust in the refrigerator while you prepare the filling.
Step 3. Combine the egg yolks, sugar, corn syrup, melted butter and cornstarch in a large bowl.
Step 4. Add the nuts. Stir in the sliced almonds until well combined.
Step 5. Sprinkle the pie crust with toffee crumbs.
Step 6. Pour the pie filling on top.
Step 7. Bake the pie and cook mixture for 50-60 minutes. The center should still be slightly jiggly. Allow to cool before slicing.
Toppings
- Whipped Cream. Try making homemade whipped cream. It is so easy.
- Ice Cream. Top with a scoop of No Churn Vanilla Ice Cream.
Frequently Asked Questions
Refrigerate the leftover pie covered for up to 1 week.
This pie can easily be made the night before serving it. I actually prefer to make it a day ahead.
It is easier to cut into slices when it has had plenty of time to set.
Most of the pie should be firm except for the center. The middle of the pie will still be slightly jiggly.
As the pie sets, it will continue to firm.
If you notice the crust getting brown before the pie has finished baking, cover the crust. You can use aluminum over the crust, so it does not get overly brown.
More Easy Pie Recipes
- Arkansas Possum pie recipe
- Easy Chocolate Pecan Pie Recipe
- No Bake Hershey Pie Recipe
- Best Sprite Pie Recipe
Go ahead and make this delicious pie. You will love it. Then come back and leave a comment.
Toffee Almond Pie
Ingredients
- 1 Refrigerated 9 In Pie Crust
- 3 Large Eggs
- 1/3 cup Sugar
- 1 cup Light Corn Syrup
- 1/4 cup Butter melted
- 2 tsp Cornstarch
- 1 cup Toffee Bits
- 1 1/2 cup Sliced Almonds
Instructions
- Preheat the oven to 350 degrees F. Place the refrigerated pie crust in a 9 inch pie pan and crimp the edges of the crust. Then place the pie crust in the refrigerator while you prepare the filling.
- Whisk together the eggs, sugar, corn syrup, melted butter and cornstarch until fully combined and the mixture is smooth.
- Stir in the sliced almonds and make sure that the almonds are completely coated with the pie filling.
- Place the toffee bits on the bottom of the pie crust. Pour the pie filling on top.
- Bake for 50-60 minutes until the top and the crust are slightly browned. The center should still be slightly jiggly in the center of the pie.
- Cool the pie completely (for approximately 1 hour) and then the pie is ready to slice, serve and enjoy.
