Toffee and nut pie - Recipes

Toffee and nut pie

About 10 servings
Toffee and nut pie
Rating: (10ratings)



    • 210 g plain flour
    • 25 g Dansukker Brown Sugar Dry
    • 100 g butter or margarine
    • 15 ml oil
    • 1 egg yolk
    • 45 ml cold water


    • 125 g Dansukker Light Muscovado Sugar
    • 150 ml Dansukker Light Syrup
    • 150 ml whipping cream
    • 5 g cocoa powder
    • 1 tsp Dansukker Vanilla Sugar
    • 75 g butter or margarine
    • 200 g nuts, ideally a mixture of different types

    To decorate

    • Whipped cream
    • Dansukker chocolate flavoured icing sugar

    Work together the pastry ingredients. This can be done with a food processor. Press the pastry into a springform pan about 28 in diameter. Prick with a fork. Bake at the centre of the oven at 250 °C for 10 minutes. Allow the pie crust to cool in the tin. Combine all the ingredients for the filling except the butter/margarine and nuts in a saucepan. Simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Remove from the heat and stir in the butter/margarine. Add the nuts. Pour the filling into the pastry case. Refrigerate for 3 hours, until set. Remove the rim of the pan. Top the pie with whipped cream and dust with chocolate flavoured icing sugar.

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