dark brown sugar, firmly packed
butter flavor shortening
butter flavor pancake syrup
1For toffee: Grease a jellyroll pan with butter flavor shortening.
2Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
3Stir until well blended.
4Cook and stir over medium heat until mixture comes to a boil.
5Cover and boil 2 to 3 minutes.
6Uncover and brush brown sugar crystals with wet pastry brush.
7Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
8Stir gently without touching sides of saucepan.
9Pour into pan, spreading if necessary.
10Cool to room temperature.
11Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
12Cover and store remainder of candy for eating.
13For crust: Combine flour and salt in medium-size bowl.
14Cut in shortening until all flour is blended to form pea-sized chunks.
15Sprinkle with ice water, 1 tablespoon at a time.
16Toss lightly with fork until dough will form a ball.
18Press between hands to form a couple of 5 to 6 inch "pancakes".
19Roll dough for bottom crust into circle between sheets of plastic wrap.
21Trim pastry 1 inch larger than upside-down 9-inch pie plate.
24Remove other sheet of plastic wrap.
26Roll second "pancake" same as for crust.
28Heat oven to 400 degrees.
29Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
30Arrange leaves in overlapping and slightly curved pattern on baking sheet.
31Brush with whipping cream.
32Moisten tips of small leaves with ice water.
33Press around edge of crust in overlapping fashion.
35Bake leaves at 400 degrees 10 minutes, or until lightly browned.
36For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
37Beat with whisk until blended.
39Pour into unbaked pie shell.
40Bake at 400 degrees 10 minutes.
41Reduce temperature to 350 degrees.
42Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
43Cover edge to keep from overbrowning.
44For sauce: Combine granulated sugar and water in small saucepan.
45Cook and stir over low heat until sugar dissolves.
46Increase heat to medium.
47Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
49Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
50Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
51Spoon 1/2 cup over warm pie.
53Cover and refrigerate remaining sauce for ice cream topping.
54Sprinkle top with toffee bits.
55Place leaf decoration to 1 side of pie.
56Refrigerate 4 hours before serving.