Ingredients

The following ingredients have 4 Servings
  • 3/4 cup chopped pecans
  • 3/4 cup chopped almonds
  • 1/4 cup butter, (softened)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust
  • 1 cup toffee bits

Instruction

  • Place pecans and almonds on a baking sheet and place in a 350 degree oven for about 8 minutes to toast them. Watch them carefully and do not leave them in longer than 8 minutes or they might burn.
  • Place butter and sugar in a large bowl. Use a hand-held electric mixer to beat them together until light and fluffy.
  • Beat eggs in one at a time.
  • Beat in corn syrup and vanilla.
  • Fit pie crust into a 9-inch pie pan, fold the edges under and crimp them.
  • Pour filling into pie crust.
  • Sprinkle toasted nuts and toffee pieces on top.
  • Bake for 40 minutes or until top of the pie and crust is golden. It should still jiggle some in the middle, but will set up as it cools.
  • Cool completely before slicing.