Toffee Nut Pie is gooey and sweet with lots of crunchy pecans and almonds. It’s like a pecan pie but with so much more flavor. I seriously think this might be my favorite pie ever!
The combination of both almonds and pecans gives this pie a much more interesting and delicious flavor than a plain pecan pie has. The crunch of the nuts combined with the gooey, sweet filling is purely magnificent. Like a pecan pie, this Toffee Nut Pie is fabulously easy to make. The toffee bits melt down and add so much buttery, butterscotch flavor.
Tips for making Toffee Nut Pie:
- I typically use a refrigerated pie crust for this recipe because it is so easy, but you could use a frozen pie crust or a homemade pie crust. This is my go to homemade Flaky Pie Crust recipe.
- There is no need to pre-bake the pie crust.
- I find it is best to bake this pie a day in advance to let it cool completely so that the filling is completely set before slicing.
- Leftovers can be stored at room temperature or in the refrigerator.
- Can be served at room temperature or warmed.
- Great as is, but even better when served with whipped cream or vanilla ice cream.
This crunchy, ooey, gooey sweet pie is perfect for the holidays but is easy enough to make for the ending to a family meal. It is sure to become a family favorite. The blend of flavors is just so, so good.
More Easy Pie Recipes:
- No-Bake Pistachio Pudding Pie
- Chocolate Chess Pie
- Old-Fashioned Buttermilk Pie
- Salted Caramel Pecan Pie
Toffee Nut Pie
- 3/4 cup chopped pecans
- 3/4 cup chopped almonds
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 refrigerated pie crust
- 1 cup toffee bits
- Place pecans and almonds on a baking sheet and place in a 350 degree oven for about 8 minutes to toast them. Watch them carefully and do not leave them in longer than 8 minutes or they might burn.
- Place butter and sugar in a large bowl. Use a hand-held electric mixer to beat them together until light and fluffy.
- Beat eggs in one at a time.
- Beat in corn syrup and vanilla.
- Fit pie crust into a 9-inch pie pan, fold the edges under and crimp them.
- Pour filling into pie crust.
- Sprinkle toasted nuts and toffee pieces on top.
- Bake for 40 minutes or until top of the pie and crust is golden. It should still jiggle some in the middle, but will set up as it cools.
- Cool completely before slicing.
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