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Cook'n with Betty Crocker 
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Toffee Dream Pie |
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Serves: 10 Print this RecipeMarion L. Maire - Avon Lake, Ohio Bake-Off® Contest 16, 1964 A dollop of whipped cream and a drizzle of chocolate sauce are perfect garnishes for this quick-and-easy pie. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 32 large marshmallows 1/3 cup milk 3 (1.4-ounce) packages English toffee candy bars, very finely chopped 1 cup whipping cream 2 tablespoons finely chopped toasted almonds, if desired* __Marion L. Maire ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In 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. *TIP: To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave- safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently. Nutrition Per Serving: Calories 400; Protein 4g; Carbohydrate 38g; Fat 26g; Sodium 150mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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