Description
This Bread Pudding Pie combines a buttery, crumbly crust with a rich and creamy filling studded with sweet milk chocolate toffee bits and crunchy pecans. Perfect for a decadent dessert that’s easy to make and delightful to share, it offers a wonderful balance of textures and flavors with a creamy custard-like middle and a crisp base.
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 cutter or your fingers until the mixture resembles coarse meal. Press this mixture firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust. Bake the crust at 350°F (175°C) for 15 minutes to set and partially cook it.
- Make the Filling: While the crust is baking, in another large bowl, beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until the mixture is smooth and well combined. Stir in the milk chocolate English toffee bits and chopped pecans, folding them evenly into the custard mixture.
- Assemble and Bake: After the crust has baked for 15 minutes, remove it from the oven. Spread the prepared filling evenly over the warm crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the pie is lightly browned on top and set in the center.
- Cool and Chill: Remove the bread pudding pie from the oven and allow it to cool completely at room temperature. Once cooled, cover the pie and refrigerate until chilled, which helps the custard firm up and flavors to meld.
- Serve: Cut the chilled pie into approximately 3 dozen bars. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Use softened butter for easy cutting into the flour and sugar mixture to achieve a crumbly crust.
- Toffee bits can be substituted with chocolate chips or your preferred candy bits if desired.
- Ensure the pie is fully cooled before chilling to avoid condensation and soggy texture.
- This dessert can be made a day ahead and refrigerated until serving for better flavor development.
- For a nut-free version, omit pecans or substitute with seeds.
Nutrition
- Serving Size: 1 bar (1/36 of recipe)
- Calories: 190
- Sugar: 22g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
