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Toffee Almond Pie is just like your classic pecan pie except made with almonds and toffee instead! This is the perfect holiday pie that is unique but so good. Everyone at the table will be asking for seconds.

one slice of pie on a white plate with sliced almonds all around.


Toffee Almond Pie

Like I said, this recipe is very similar to a pecan pie. That is because I started out with the base of my mom’s pecan pie recipe, but then switched out some ingredients in it to make a whole new type of pie! The toffee bits add an amazing sweetness and flavor to the pie. On top of all that, of course it has almonds and if you would like, you can add some almond extract too!

Recipes like this are so easy and fun to make because they can be changed and added to so much! Not only is this pie simple, but the almonds and toffee bits work so nicely with each other. Make this pie for any holiday or event that needs a pie!

Ingredients Needed

  • Pie Crust: for a 9” pie crust from scratch or a refrigerated pack of two.
  • Light Corn Syrup: The pecan pie uses dark corn syrup, but it switched it out for light for a lighter look. You can use either.
  • Unsalted Butter: This will be melted – you can substitute salted butter but omit added salt. 
  • Cornstarch: Helps thicken the pie.
  • Toffee Bits and Almonds: Use slivered almonds and toffee bits without chocolate.

Click to see the recipe card below for full ingredients & instructions!

How to make Almond Pie

  • 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.
  • 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.
one slice of pie on a white plate with sliced almonds all around.

Expert Tips

  • Use a cookie sheet under the pie in case any spills over in the oven – we don’t want a mess.
  • A slightly jiggly center is how you know the pie is done – it won’t roll when you tap the pie plate, but will be slightly jiggly.
  • Have the pie cool completely before cutting so it can hold its shape.
  • Store pie in refrigerator or freeze for up to 3 months.
one slice of pie on a white plate with sliced almonds all around.

Toffee Almond Pie

4.78 from 22 votes
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.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

  • 1 9-inch pie crust from scratch or a refrigerated pack of two
  • 3 large eggs
  • cup (67g) granulated sugar
  • 1 cup (237ml) light corn syrup
  • ¼ cup (57g) unsalted butter , melted
  • ¼ teaspoon salt
  • 2 teaspoons (5g) cornstarch
  • 1 cup toffee bits
  • 6 ounces sliced almonds (about 1 2/3 cups)
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Instructions

  • 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 weigh 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.

Recipe Notes

  • You know the pie is done baking when it’s only slightly jiggly in the center.
  • Allow to cool completely before cutting.
  • Store pie in refrigerator or freeze for up to 3 months.

Recipe Nutrition

Serving: 1serving | Calories: 547kcal | Carbohydrates: 69g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 1469mg | Fiber: 2g | Sugar: 60g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.78 from 22 votes (17 ratings without comment)

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33 Comments

  1. This pie was amazinggggg add some almond and vanilla extract to take it to the next level. I agree with the comments that the cooking time in the recipe is not accurate. Just keep a really close eye on it and take it out when you get the slight wobble in the middle.