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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.
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.
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.
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.
Toffee Almond Pie
Ingredients
- 1 9-inch pie crust from scratch or a refrigerated pack of two
- 3 large eggs
- ⅓ 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)
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.
As much as I love me some netflix, you are right, there is nothing like the commitment of a blockbuster rental!
this pie. omg!! why dont we add toffee bits to regular pecan pie too? you’re onto something here.
Totally – and I have before – and it’s amazing!
What about maple syrup in place of corn syrup?
I have never tried that but I have heard others use half and half, or use agave in place of it too. But again, I’ve never tried it!
Wow, this looks great! The toffee bits push it over the edge.
And you forgot about 8 track tapes…oh, wait…that was before your time! 🙂
Oh, the Friday nights at Blockbuster – it was a fun social scene! And a few years ago I found my old rotary phone that AT&T made me buy, and showed my then-10- year-old daughter how to dial. We plugged it in to the phone jack and she called my sister and shouted, ” Auntie Joyce, I’m calling you on a ROTARY PHONE!!!” Sound quality wasn’t the greatest though. Hey, this pie looks wonderful!
I saw this on Yumgoggle and had to take a closer look! Pinned, and I promise you I’ll be making it myself soon. Looks amazing!
Thank you and thanks for pinning!
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