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Peanut Toffee Pie


  • 1 9-in frozen pie shell
  • 2/3 cup corn syrup
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 2 Tbsp. butter, melted and cooled
  • Ad

  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1 cup peanuts
  • Whipped cream (optional)


Place rack on lower shelf of oven. Preheat oven to 425 degrees F. Place pie shell on a baking sheet and let stand 10 minutes to thaw slightly.

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 of peanuts.

Sprinkle whole and chopped peanuts over pie shell base. Slowly pour filling over peanuts.

Bake in lower rack of preheated oven 10 minutes. Reduce heat to 350F 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.

Serves 8.


Source: Newspaper cut out 2007.

By Raymonde G. from North Bay, Ontario

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December 11, 20090 found this helpful

This sounds so good! I am going to try it with peanuts the first time and with pecans or almonds the next :-) Thanks so much!

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