Toffee Almond Pie
Toffee Almond Pie – an EASY pie recipe filled with toffee and almonds. It’s like a pecan pie but with almonds! I couldn’t stop eating it, for reals.
Jordan watched The Breakfast Club for the first time a few weeks ago and it got me to wondering what other iconic movies I needed to show her. It was at that moment I really, really missed movie rental stores, like Blockbuster, and it got me to thinking about all the things Jordan is not going to know about the world when she grows up. Like:
Driving to the video store and browsing to find the perfect Friday night DVD.
Having to watch all the commercials.
What a “tape” is (either VCR or cassette).
How to dial a rotary phone.
How to memorize a phone number.
Also, since she’s my daughter, she’s not going to know how to cook, how to have only monkey bread OR cinnamon rolls at Christmas, or how to eat store-bought cookies. Or store-bought any dessert, that is. Most kids look forward to Walmart cupcakes and pies from Costco…not my daughter. She eats them “to be polite” but tells me later that mine are way better.
(Girl knows her place. LOL)
So, no matter how much I feel like buying store-bought anything for the holidays, I know I have to make stuff from scratch. Cookies, candy, pie…it’s all me people. So if I’m making it anyway, I may as well tinker with the original recipes, right?
I hope you just said yes to that question, because this pie is one of the best tinkering I’ve done in awhile: I turned pecan pie into toffee almond pie!
We all love pecan pie, right? It’s crunchy and sweet and gooey and perfect, but I got to thinking: why do pecans have all the fun? Several years ago I gave macadamia nuts a whirl and loved that pie so hard I decided to make yet another version. This pecan pie is actually an ALMOND pie, with toffee bits.
I started the base recipe with my mom’s Easy Classic Pecan Pie recipe. It’s got all the good stuff: dark corn syrup, sugar, eggs, pecans. I simply switched out some of the ingredients to fit the toffee and almond flavor profile:
Instead of dark corn syrup, I used light.
Instead of pecans I used slivered almonds.
And then I added toffee bits.
The result? PURE HEAVEN. Crunchy and creamy and perfectly sweet, this is my new favorite pie. Move over pecan pie…you have a competitor in the neighborhood.
There are so many versions I can think of for this pie. I’ve got another one coming up soon!
Toffee Almond Pie
Yield: 8-10 servings
Total Time: 1 hour 30 minutes
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.
- 1 pie crust for a 9” pie, from scratch or a refrigerated pack of two
- 3 large eggs
- 1/3 cup sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup toffee bits
- 6 ounces (about 1 2/3 cups) sliced almonds
- Preheat oven to 425°F.
- Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.
- Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.
- 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 weight the almonds down if it goes in on top of them.)
- 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.
Adapted from my Pecan Pie Recipe.
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