Best 2 Chocolate Toffee Cream Pie Recipes
Indulge in a symphony of flavors with our decadent Chocolate Toffee Cream Pie! This irresistible dessert combines a rich chocolate cookie crust, a velvety smooth toffee filling, and a luscious whipped cream topping, creating a masterpiece that will tantalize your taste buds. Experience the perfect balance of textures and flavors as you bite into the crispy crust, encounter the creamy and gooey toffee filling, and relish the light and airy whipped cream. Our article provides two delightful variations of this classic treat: a traditional Chocolate Toffee Cream Pie and a No-Bake Chocolate Toffee Cream Pie, catering to both traditionalists and those who prefer a quick and easy dessert. Get ready to impress your loved ones with this extraordinary pie that will undoubtedly become a favorite.
Here are our top 2 tried and tested recipes!
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
CHOCOLATE TOFFEE CREAM PIE
Number Of Ingredients 8
Steps:
- 1. In microwave-safe measuring cup microwave 1/2 cup of cream on high about 1 1/2 minutes or until hot. In small bowl pour hot cream over chocolate. Let stand for 5 minutes. Stir until smooth.2. In large mixing bowl beat cream cheese, brown sugar and vanilla on medium speed of electric mixer until smooth. Gradually beat in chocolate mixture and remaining cream.3. Fold toffee bar into cream cheese mixture. Spread in crust. Refrigerate at least 4 hours or until set.4. Spread with whipped topping. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
Tips:
- To ensure a smooth and creamy pie filling, make sure the cream cheese and butter are at room temperature before mixing.
- If you don't have toffee bits, you can make your own by melting 1/2 cup of butter in a saucepan over medium heat. Add 1 cup of brown sugar and stir until dissolved. Bring to a boil and cook for 1 minute, stirring constantly. Pour the mixture onto a greased baking sheet and let cool. Once cooled, break into small pieces.
- For a richer chocolate flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
- If you don't have a stand mixer, you can use a hand mixer to make the pie filling. Just be sure to mix until the ingredients are well combined and smooth.
- To make sure the pie crust is flaky, use cold butter and ice water. Work the butter into the flour until it resembles coarse crumbs. Then, add the ice water and mix until the dough just comes together. Avoid over-mixing the dough, as this will make it tough.
- If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper.
Conclusion:
This chocolate toffee cream pie is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, toffee, and cream cheese is sure to please everyone. With its easy-to-follow instructions and helpful tips, this recipe is perfect for bakers of all skill levels. So, gather your ingredients and preheat your oven, because it's time to make a chocolate toffee cream pie that will be the star of your next party or gathering.
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