Toffee Almond Pie
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.
Servings: 8
Calories: 784kcal
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.
Notes
Refrigerate the leftover pie covered for up to 1 week.
This pie can easily be made the night before serving it.
Nutrition
Calories: 784kcal | Carbohydrates: 84g | Protein: 13g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 236mg | Potassium: 391mg | Fiber: 6g | Sugar: 62g | Vitamin A: 608IU | Vitamin C: 0.1mg | Calcium: 152mg | Iron: 3mg
