Best 2 Chocolate Toffee Cream Pie Recipes

Indulge in the symphony of flavors that is chocolate toffee cream pie, a delectable dessert that promises to tantalize your taste buds and leave you craving more. This classic pie combines the richness of chocolate with the buttery sweetness of toffee and the velvety smoothness of cream, creating a harmonious balance that is truly unforgettable. Whether you're a seasoned baker or just starting out, let us guide you through the process of crafting this masterpiece, ensuring that each bite is a journey into culinary bliss.

Let's cook with our recipes!

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

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

Ingredients

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

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

Chocolate Toffee Cream Pie image

Number Of Ingredients 8

Ingredients

3/4 cup whipping cream, divided
4 bars milk chocolate bars, chopped (1.55-oz each)
1 (8-ounce) package cream cheese, softened
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 bar chocolate-covered toffee candy bar, chopped (1.4-oz)
1 Keebler® Ready Crust® chocolate cookie crumb pie crust
2 cups non-dairy frozen whipped topping, thawed

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:

For the best results, use high-quality ingredients. This will make a big difference in the overall flavor of the pie.
Make sure to chill the pie crust before baking it. This will help to prevent it from shrinking and becoming too hard.
Don't overbake the pie crust. It should be golden brown, but not too dark.
Let the pie cool completely before adding the whipped cream topping. This will help to prevent the whipped cream from melting.
If you don't have a kitchen torch, you can use a regular lighter to toast the meringue topping. Just be careful not to hold the lighter too close to the meringue, or it will burn.

Conclusion:

Chocolate Toffee Cream Pie is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy toffee filling, and fluffy whipped cream topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Chocolate Toffee Cream Pie a try. You won't be disappointed!