Toffee Pie
I have been toffee-obsessed when it comes to making cookies. With the grocery shortage due to Covid-19, I’ve had to search high and low for toffee pieces and for toffee bars. When I find them. I buy them all!
Bae’s mom loves toffee. It’s her favorite candy. I already had plans to make a chocolate cream pie for my mom for Mother’s Day, so I decided to make a toffee pie for Bae’s mom. What I came up with is perfect! It’s light and creamy from the whipped topping, but still really rich from the toffee candy.
I made this with a regular flour pie crust, and it was delicious. I used that as the crust because I had an extra from making Mother’s Day pies for clients. I have absolutely no doubt in my mind that this pie would be next level with a graham cracker crust. I cannot wait to make it again and use a graham cracker crust. It will be amazing!
Toffee Pie
Ingredients
- 1 prepared pie crust or graham cracker crust
- 1 8 oz block cream cheese, softened
- 1/3 cup sugar
- 1 16 oz tub whipped topping
- 1 teaspoon vanilla extract
- 2 cups crushed chocolate-covered toffee candy
- 2 chocolate-covered toffee candy bars, cut into large chunks
Instructions
- Bake off the pie crust and allow it to cool completely.
- Mix cream cheese, sugar, and vanilla in a large bowl until fully incorporated. Fold in 8 oz whipped topping. Once the whipped topping is completely combined with the cream cheese mixture, fold in crushed toffee pieces.
- Pour mixture into prepared and cooled pie crust. Using a food storage bag and the piping tip of your choice, pipe swirls around the pie to place toffee chunk as a garnish.
- Refrigerate for a minimum of 2 hours before cutting to eat.
Notes:
You can also make these spicy by adding 1/4 cup of hot sauce and 1/2 tsp cayenne pepper to the sauce mixture!
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