Go Back
Print

BURNT TOFFEE PIE

This Burnt Toffee Pie is what happens when you take nostalgia, crank up the heat, and pour it into a pastry case. Deep, dark, and unapologetically sticky, it walks the line between sweet and smoky with that signature bitterness that makes burnt toffee so addictive. It’s the kind of pudding that clings to your fork, leaves a smudge on your plate, and has everyone going back for “just one more” slice. Best served warm, with thick cream or ice cream — and maybe a warning that things might get messy.

Course Dessert
Cuisine American
Keyword apple pie, cream, gas grill, SMOKEY, sweet, TOFFEE

Ingredients

For the Crust:

  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • 1 tbsp dark brown sugar

For the Toffee Filling:

  • 200 g dark brown sugar
  • 100 g unsalted butter
  • 200 ml double cream
  • 2 tbsp black treacle
  • 1 tsp sea salt
  • 1 tsp vanilla extract

For the Topping:

  • 200 ml double cream whipped to soft peaks
  • 50 g dark chocolate grated
  • 40 g flaked almonds lightly toasted in a dry pan or on the BBQ until golden

Instructions

  1. Preheat the grill to 160°c and set up for two zone cooking.
  2. Mix crushed biscuits with melted butter and brown sugar. Press firmly into a greased cast-iron skillet or BBQ-proof pie tin. Place on the BBQ with the lid closed for 10 minutes to set.
  3. In a saucepan over medium heat, melt the butter and brown sugar together until combined. Stir in the double cream, black treacle, sea salt, and vanilla. Simmer for 5-7 minutes until thickened.
  4. Pour the toffee mixture into the prepared biscuit crust. Place the pie on indirect heat and close the lid for 15-20 minutes until the filling sets slightly.
  5. Remove the pie from the BBQ and allow it to cool completely. Top with whipped cream, grated chocolate, and the toasted flaked almonds for a crunchy, smoky finish.
  6. Slice and serve by the bonfire for the ultimate smoky, sticky treat!