This recipe is a family heirloom; my mom has been making Toffee Dream since 1967. It’s the dessert worth fighting for.
My mom found this recipe in one of my Gramma John’s cookbooks in 1967. It has been a family favorite for over 40 years now. Someone in our family is for sure making it on Thanksgiving or Christmas.
The story goes that in their newlywed days, my mom and dad would see who could wake before the other in the middle of the night in order to sneak the last piece. Imagine the disappointment of opening the freezer door to find an empty pie plate!
Thankfully, FishPapa says it’s too sweet for him, so I don’t have to fight him for it. Mom now makes hers with Cool Whip instead of whipping cream. It is easier that way, but much sweeter. I prefer it the traditional way. You choose what works for you.
Despite what my mom and sister say, the crust is a pain to make. You basically create cookie crumbs in a skillet. Be sure that all the pieces brown or it will taste gummy. That said, the pie is definitely worth making.
And just between you and me, you don’t have to wait for the holidays to do it!
Kitchen tools you’ll need:
- skillet – I love this one for its easy clean up and handy size
- wooden spoon or silicone spatula
- stainless steel bowls
- hand mixer
- pie plate
- 1/3 cup butter
- 1 cup unbleached all-purpose flour
- 1/3 cup diced toasted almonds
- 2 tablespoon honey
- 1 cup heavy whipping cream
- 7 ounce jar marshmallow creme
- 5 chocolate-covered toffee bars 3/4 ounce each (like Heath, crushed or 2/3 cup packaged toffee bits
- In sauté pan, melt butter. Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside 1/3 cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool.
- In mixing bowl, whip cream until stiff. Fold in marshmallow crème and candy. Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
- Sprinkle reserved topping over top. Freeze until firm.
You can use Cool-Whip instead of making it homemade, but it will make the pie a little on the sweeter side.
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Originally published July 21, 2008. Updated November 17, 2016.
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Yum, yum! I can’t wait to try this–thanks for sharing!
That sounds really decadent. I love new recipes….and this pie is sure to be a keeper. Thanks!
That sounds delicious! I need more dessert recipes for church potlucks, we don’t eat many of them at home due to my hubby’s diabetes, so it’s great to know there’s some tried and true recipes in my file!
Sounds delicious! In order to substitute cool whip for the whipping cream, is it just one small container? Thanks.
@kristi juette, yes, that is right.
Would purchasing a crumb crust be a bad plan? The crust sounds a disaster waiting to happen with me at the helm! :- D
It would certainly be easy! If you can get the shortbread kind or chocolate, that might be better than graham cracker. Great idea!
I’m making this for pie night we’re having with friends on Friday! I’m betting no one else will make something like this and it sounds like a complete winner. 🙂
Where did you get that awesome pie server??
Your mom is one of my professors and we’ve become friends. She called me today while she was making this. I saw it last year and its on my menu for Thursdsy!!!
Well, that’s fun. So glad that you’re going to make it part of your celebration!
All of my pie pans are 9.5inch… we like pie 😀 should i make the crust 1.5 times or will the original recipe work?