This post may contain affiliate links. For more information, read my disclosure policy.
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.
Hi, I ran across this because at this time of year I think of a pie they served for the holidays at my former company cafeteria. It was an pie with almonds on a pecan style filling. So I ran into this while looking. Thanks. I think the light corn syrup might do the trick. (The cafeteria was run by Marriot Dining.)
Made this for Thanksgiving, bc my husband is allergic to pecans. Peeked at it with 13 mins left and it was burned to a crisp! Set off the smoke alarms the almonds were so black. I’m so disappointed. And yes, I lowered the temperature at appropriate time.
Is there a chance your oven cooks hotter? My only advice about nuts (all nuts) in pies like this is that it is super important they are all coated in the filling mixture to avoid burning.
What would I change if I want to bake this recipe in individual pie pans instead of one large pie?
Just the bake time – you may also need more than one crust. The bake time depends on how many small ones you’re making.
I made this because I wanted to try something different for thanksgiving and it was amazing. It’s sweet, gooey and perfectly crunchy on top. This is a new holiday staple.
A great recipe. My partner is allergic to pecans but not almonds. It Was delicious! I didn’t use the toffee bits and I used maple flavoured syrup instead of corn syrup and it turned out great!
Featured In
Rate This Recipe
Recipe Ratings without Comment