Caramel HEATH Toffee Crumb Pie

Caramel HEATH Toffee Crumb Pie

Made with:

HEATH Toffee Bits, medium grind (Item# 60550)
HERSHEY'S Caramel Topping (Item# 35194)


6 unbaked 9-inch pie crust
2 lbs. 13 oz. all-purpose flour
2 lbs. 13 oz. HEATH Toffee Bits, medium grind (Item# 60550)
1 lb. 8 oz. sugar
3/4 tsp. salt
1 lb. margarine
36 fl. oz. HERSHEY'S Caramel Topping (Item# 35194), room temperature
36 fl. oz. water
1 Tbsp. baking soda


    1. Heat convection oven to 325° (standard oven: 375°F). Stir together flour, HEATH Toffee Bits, sugar, salt and margarine in large bowl. Using your fingers, a fork or a pastry cutter, work the butter into dry ingredients until crumbs are formed. Set aside.
    2. Using wire whisk, stir together HERSHEY'S Caramel Topping, water and baking soda in 12-cup pitcher or measuring cup, blending well. Pour approximately 15 oz. mixture into each unbaked pie shell. Sprinkle approximately 1 lb. 4 oz. reserved crumb mixture over top each pie.
    3. Bake 35 to 40 minutes* or until crumb mixture starts to brown slightly. Cool completely. Makes 8 servings per pie.
    *If using convection oven, rotate pie pan one-half turn (180°) after 20 minutes of baking.
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