Chocolate-Toffee Cream Pie

READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) ready-made chocolate cookie pie crust
  • 34
    cup heavy whipping cream, divided
  • 4
    (1 5/8 ounce) milk chocolate candy bars, chopped
  • 1
    (8 ounce) package cream cheese, softened
  • 14
    cup light brown sugar, packed
  • 1
    tablespoon vanilla
  • 1
    cup chocolate-covered toffee bits, divided
  • 2
    cups Cool Whip, frozen topping thawed
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DIRECTIONS

  • Place the chopped chocolate candy bars in a small bowl; set aside.
  • Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
  • Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
  • Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
  • Fold in 1/2 cup chocolate covered toffee bits.
  • Pour the filling into prepared chocolate crust.
  • Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
  • Refrigerate for 2 or more hours before serving.
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