Toffee Dream Pie
A dollop of whipped cream and a drizzle of chocolate sauce are all that's needed to garnish this quick and easy pie.
1 (9-inch) unbaked pie crust*
32 large marshmallows
1/3 cup milk
3 (1.4 ounce) toffee candy bars, very finely chopped
1 cup whipping cream
2 tablespoons finely chopped toasted almonds, if desired
- Preheat oven to 450°F (230°C).
- Bake pie crust 9 to 11 minutes, or until light golden brown. Cool completely.
- For Filling: In a heavy medium saucepan, combine marshmallows and milk. Cook over low heat until marshmallows are melted, stirring constantly. Remove from heat. Add chopped toffee bars; stir until partially melted. Refrigerate 15 to 25 minutes or until thickened but not set.
- In small bowl, beat whipping cream until soft peaks form. Fold whipped cream into marshmallow mixture. Spoon into cooled baked shell. Refrigerate 3 hours or until firm. Garnish with toasted almonds. Store in refrigerator.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.