Description
This Bread Pudding Pie features a buttery, tender crust topped with a rich mixture of sweetened condensed milk, toffee bits, and pecans. Baked to golden perfection, it offers a delightful combination of textures and flavors, making it an irresistible dessert or snack.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter, softened
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- 1 package (8 ounces) milk chocolate English toffee bits
- 1 cup chopped pecans
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and confectioners’ sugar. Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs with some pea-sized pieces. Press this mixture firmly and evenly onto the bottom of a greased 13×9-inch baking dish to form the crust base.
- Bake the crust: Preheat your oven to 350°F (175°C). Place the crust in the oven and bake for 15 minutes until it begins to set and lightly golden around the edges.
- Prepare the filling: While the crust is baking, in a separate large bowl, beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until smooth and fully combined. Stir in the milk chocolate English toffee bits and chopped pecans ensuring they are evenly distributed throughout the mixture.
- Assemble the pie: Remove the crust from the oven and spread the prepared toffee and pecan filling evenly over the warm crust layer.
- Bake the assembled pie: Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and lightly browned on top.
- Cool and chill: Allow the bread pudding pie to cool completely on a wire rack. Then cover with plastic wrap or foil and refrigerate until chilled, which helps the filling to firm up and makes it easier to cut.
- Serve: Cut the chilled bread pudding pie into bars or squares—about 3 dozen pieces—and serve as a delicious dessert or treat. Store leftover bars in the refrigerator.
Notes
- Press the crust mixture firmly to ensure a solid base that holds together after baking.
- For extra flavor, you can toast the pecans lightly before adding them to the filling.
- Make sure to chill the pie thoroughly before slicing to avoid crumble and achieve clean bars.
- Use fresh eggs and ensure the filling is fully mixed for smooth texture and even baking.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar (based on 36 bars)
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
