Toffee Almond Pie Recipe
If you love Pecan Pie, then you are going to love this Toffee Almond Pie. It is the perfect holiday pie that is made with almonds instead of pecans.
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
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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.
- 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 filling on top of the crust.
- Bake for 50-60 minutes until the top and the crust are slightly golden browned. The center should still be slightly jiggly in the center of the pie.
- Cool the pie completely at room temperature (for approximately 1 hour) and then the pie is ready to slice, serve and enjoy.
Recipe Notes
Refrigerate the leftover pie covered for up to 1 week.
This pie can easily be made the night before serving it.
Nutrition Facts
Calories 592kcal, Carbohydrates 75g, Protein 7g, Fat 31g, Saturated Fat 13g, Polyunsaturated Fat 4g, Monounsaturated Fat 13g, Trans Fat 0.4g, Cholesterol 107mg, Sodium 223mg, Potassium 187mg, Fiber 3g, Sugar 61g, Vitamin A 607IU, Vitamin C 0.1mg, Calcium 77mg, Iron 1mg