Sticky Toffee Pudding Pie

By: Hannah Lee Leidy
Photo by Kathryn McCrary

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Serves 8

    For the filling:
  • ¾ pound dates, pitted and chopped
  • 1 teaspoon baking soda

  • ½ cup unsalted butter, at room temperature

  • ⅓ cup sugar

  • 2 eggs

  • 1 teaspoon vanilla
  • 1¼ cups flour
  • 1 teaspoon kosher salt

  • 1½ tablespoons baking powder
  • 1 batch pie dough
  • For the glaze:
  • ½ cup plus 2 tablespoons unsalted butter
  • ¾ cup brown sugar

  • ½ cup heavy cream

  • ¼ teaspoon kosher salt
  • 2 tablespoons rum


Make the Filling

  1. Preheat oven to 375 degrees. In a saucepan over medium-high heat, combine dates with 1½ cups water and bring to a boil. Reduce to a simmer for 2 minutes, then remove from heat. Stir in baking soda, then set aside.
  2. In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on high speed until fluffy. With mixer on low, add eggs one at a time, then add vanilla. Slowly incorporate flour and salt, followed by dates and cooking liquid. Once well-combined, stir in baking powder by hand. Pour batter into pie crust and bake for 40 minutes.

Make the glaze

  1. In a medium saucepan, combine butter, brown sugar, cream, and salt. Bring to a boil, then reduce to a simmer for 1 minute. Remove from heat and stir in rum. Set aside.
  2. Using a fork, poke holes all over pie. While glaze is still warm, pour ¾ over pie and allow to absorb for 30 minutes. Reserve remaining glaze and reheat just before serving. Drizzle warm glaze over each slice of pie.




  • Recipe By
    Amanda Wilbanks, Southern Baked Pie Company

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