I made six different desserts this year for Thanksgiving. This pie went quicker than anything else. Any recipe with chocolate and toffee in the title automatically catches my attention because my husband is crazy about anything toffee. I also wanted to make something with chocolate to balance out the fruit and nuts in the other pies. This turned out to be super easy to mix up and super delicious.
I actually only ended up trying one bite of this pie myself – I couldn’t believe how quickly it was gone. I waited until just before serving to add the additional toffee bits on the top – since they have a tendency to get melty when stored in the refrigerator. This way they were nice and crunchy. So if you need a quick and easy (and tasty) pie this holiday season – make sure you add this one to your repertoire.
- 1 1/2 cups chocolate wafer crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate, coarsely chopped (or use chips)
- 3/4 cup cream cheese, softened
- 1/4 cup packed light brown sugar
- 1 tsp. vanilla extract
- 3/4 cup chopped chocolate covered toffee candy
1. Preheat oven to 350 degrees.
2. Make the crust: In a medium bowl, combine the wafer crumbs, butter and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie place. Bake for 10 minutes. Place on a wire rack to cool.
3. Prepare the filling: Measure the heavy cream in a 2 cup measuring cup. Heat the cream in the microwave for 1 minute until warmed. Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream. Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.
4. In the bowl of a stand mixer with the paddle attachment, combine the cream cheese, brown sugar and vanilla. Beat with an electric mixer until smooth.
5. Gently beat in the chocolate/cream mixture into the bowl until fully incorporated. Fold in a 1/2 cup of the chopped toffee candy into the mixture.
6. Pour this filling into your cooled chocolate crust. Chill the pie until firm, about 2 hours or overnight to allow flavors to meld. Sprinkle with remaining 1/4 cup chopped toffee bits before serving.
Source: What’s Cooking, Chicago