(NC)—Don't plan on having any leftovers of this delicious dessert. Peanut Toffee Pie creates the perfect indulgent ending to any holiday meal.
Prep time: 15 minutes
Baking time: 30 minutes
Makes 8 servings
Ingredients:9-inch frozen pie shell 23 cm
⅔ cup corn syrup 150 mL
½ cup brown sugar 125 mL
2 eggs, lightly beaten 2
2 tbsp butter, melted and cooled 25 mL
¼ tsp salt 1 mL
2 tsp vanilla 10 mL
1 cup peanuts 250 mL
Whipped cream (optional)
Directions:1. Place rack on lower shelf of oven. Preheat oven to 425F (220C). Place pie shell on a baking sheet and let stand 10 minutes to thaw slightly.
2. Meanwhile, in a large measuring cup or bowl, whisk corn syrup with brown sugar, eggs, butter, salt and vanilla until any sugar lumps have dissolved and mixture is combined. Coarsely chop half the peanuts. Then sprinkle whole and chopped peanuts over pie shell base. Slowly pour filling over peanuts.
3. Bake on lower rack of preheated oven for 10 minutes. Reduce heat to 350F (180C) and continue to bake until deep brown and just set, 20 to 25 minutes. Let stand at least 1 hour before slicing. Delicious warm or at room temperature served with a dollop of whipped cream.
More great recipes can be found online at www.peanutbureau.ca.
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