Ingredients for Chocolate Toffee Cream Pie
- Chocolate Cookie Pie Crust
- Heavy Whipping Cream
- Milk Chocolate Candy Bars
- 8 ounces cream cheese, softened
- Light Brown Sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate-covered toffee bits
- 2 cups thawed cool whip
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Toffee Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Toffee Cream Pie
- Melt 6 ounces of your favorite chocolate candy bars (chopped) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, microwave 1/2 cup heavy cream for 1-1 1/2 minutes on high. Pour hot cream over the melted chocolate; let stand for 5 minutes. Stir until completely smooth and glossy.
- In a medium bowl, beat together 8 ounces cream cheese, 1/4 cup packed light brown sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Add the remaining 1/4 cup heavy cream and gently beat until combined.
- Gently fold in the cooled chocolate mixture and 1/2 cup chocolate-covered toffee bits.
- Pour the filling into a prepared 9-inch chocolate cookie crust.
- Spread 2 cups thawed cool whip over the filling.
- Top with the remaining chocolate-covered toffee bits.
- Refrigerate for at least 2 hours, or preferably overnight, before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
148g
Fat
134g
Carbs
16g
