Peanut Toffee Pie

Don’t plan on having any leftovers of this delicious dessert. Peanut Toffee Pie creates the perfect indulgent ending to any holiday meal.

  • Cooking time: 30 minutes
  • Serves: Makes 8 servings



9-inch (23-cm) frozen pie shell
⅔ cup (150 mL) corn syrup
½ cup (125 mL) brown sugar
2 eggs, lightly beaten
2 tbsp (30 mL) butter, melted and cooled
¼ tsp (1 mL) salt
2 tsp (10 mL) vanilla
1 cup (250 mL) peanuts
whipping cream (optional)


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.

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.

Bake on lower rack of preheated oven 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.