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Add a photoServings: 8
Ingredients
- 1 c. light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/2 c. walnuts broken
- 1/3 c. oleo melted
- 1 c. dark brown sugar
- 3 x Large eggs slightly beaten PIE CRUST
- 1 1/3 c. flour
- 1/3 c. salad oil
- 1 tsp salt
- 3 Tbsp. lowfat milk ENGLISH TOFFEE
- 1 c. sugar
- 3 Tbsp. water
- 1/2 lb butter
Directions
- 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 till circle reaches edge of paper. Carefully peel off paper. Gently ease and fit pastry into pan. Flute edes with fork.
- TOFFEE Place ingredients i qt saucepan. Heat till butter has melted, stirring constantly. Cook & stir for 10 min or possibly till mix bubbles up thick and turns amber in color. Or possibly using a candy thermometer, it should read 320 degrees at this point. Add in one tsp. vanilla, pour into a thin layer in buttered pan. When cold break into pies.
- This pie may be topped with whipped cream if you like. It will make 8 servings.
- Fair 1968"
- NOTES : Grand Champion at the Illinois State Fair is the best of the best. Which is, the judges take all the blue ribbon winners & pick one to be the Grand Champion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 843 | |
| Calories from Fat 423 | 50% |
| Total Fat 48.25g | 60% |
| Saturated Fat 18.77g | 75% |
| Trans Fat 1.41g | |
| Cholesterol 139mg | 46% |
| Sodium 752mg | 31% |
| Potassium 146mg | 4% |
| Total Carbs 102.53g | 27% |
| Dietary Fiber 1.2g | 4% |
| Sugars 63.91g | 43% |
| Protein 6.46g | 10% |
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