Toffee cream with crunch from The New Pie: Modern Techniques for the Classic American Dessert (page 105) by Chris Taylor (Pie) and Paul Arguin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on June 17, 2020

    This is the best pie I have ever eaten. The toffee cream portion tastes a little more like butterscotch, especially with the caramel extract. Highly recommend you take the time to make this!

  • hder318 on March 03, 2020

    This recipe was interesting and delicious, but there really wasn't much of a toffee flavor in the cream. If I ate a bite of it without knowing what it was called, I wouldn't have guessed there was toffee involved. If I make it again, I would add toffee pieces with the crackers or with the almonds on top.

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