Peanut Toffee Pie

Sooo Goood.

I found this recipe in a “t.o.night” newspaper on my way home one evening on the subway and thought I’d try it out.
I’m so glad I did– since then, it’s become a favourite in my house.
The prep is quick and the effort is minimal. You won’t be able to get enough!

Peanut Toffee Pie

* 9-inch frozen pie shell
* 2/3 cup corn syrup
* 1/2 cup brown sugar
* 2 eggs, lightly beaten
* 2 tablespoons butter, melted (you can use the microwave)
* 1/4 teaspoon vanilla
* 1 cup peanuts

Place oven rack on lower shelf. Preheat oven to 425F.
Place pie shell on a baking sheet and let stand 10 minutes to thaw slightly.
In a large bowl, whisk corn syrup with brown sugar, eggs, butter, salt and vanilla until sugar lumps have dissolved and mixture is combined.
Coarsely chop half the peanuts. Sprinkle whole and chopped peanuts over pie shell base.
Pour filling over peanuts.
Bake on lower rack of preheated oven for 10 minutes, then *reduce heat* to 350F and continue to bake until deep brown and set. (Usually around half an hour.)
Let stand at least 1 hour to set before slicing.

Can be served warm, at room temperature or cold, and is great with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe Variation: You can substitute pecans instead of peanuts to make a pecan toffee pie!



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