Yield: 8 Servings
1 c light corn syrup
1/2 t salt
1 t vanilla
1 1/2 c walnuts,broken
1/3 c oleo,melted
1 c dark brown sugar
3 eggs,slightly beaten
PIE CRUST
1 1/3 c flour
1/3 c salad oil
1 t salt
3 T milk
ENGLISH TOFFEE
1 c sugar
3 T water
1/2 lb butter
FILLING Mix all ingredients. Pour into 9" unbaked pie shell. Top
with crushed toffee after the pie is baked. Bake 45 miutes in 350
degree oven.
PIE CRUST Place dough between 2 sheets of waxed paper. Roll out
gently until circle reaches edge of paper. Carefully peel off paper.
Gently ease and fit pastry into pan. Flute edes with fork.
TOFFEE Place ingredients i quart saucepan. Heat until butter has
melted, stirring constantly. Cook & stir for 10 minutes or until
mixture bubbles up thick and turns amber in color. Or using a candy
thermometer, it should read 320 degrees at this point. Add one
teaspoon vanilla, pour into a thin layer in buttered pan. When cool
break into pies.
This pie may be topped with whipped cream if desired. It will make 8
servings.
