English Toffee Pie
This came out of my favorite dessert book "On the Road To Blue Ribbon Baking" by Marjorie Johnson. It's a wonderful pie and I believe you'll love it. Marjorie calls it her "easy entertaining" recipe.
Enjoy!!
If you're using the packaged toffee bits use at least a cup in this recipe but I highly recommend using the broken up Heath bars. It will make a better tasting pie.
1-4oz package vanilla instant pudding (4 serving size)
1-1/2 cups cold whole milk
1/8 tsp. salt
1/4 tsp. almond extract
1-1/2 cups chopped English Toffee Bars (Heath Bars)
1/2 cup chopped roasted, salted almonds
2 cups of whipped cream or non dairy topping (thawed)
Garnish with whipped topping, chopped nuts and chopped Heath Bars.
In a bowl place the pudding mix. Add the milk and whisk together or use a hand mixer on low speed. Add the salt and almond extract. Stir in the chopped heath bars and chopped almonds. Fold in the whipped cream. Place the filling in a baked and completely cooled 9" pie crust. Place in fridge and let cool and "set" for AT LEAST 1 hour. This can be made 24 hours ahead of time. Enjoy!!