This past weekend over on Instagram I shared that Hayden and I were making our favorite Chocolate Toffee Pie for dessert. You guys, I can’t even begin to tell you how delicious it is!! And how crazy + easy too! We got the recipe from our friends and have been hooked ever since! It makes a perfect summer dessert!
:: CHOCOLATE TOFFEE PIE
– INGREDIENTS –
Two packets of Graham Crackers
6 TBS Melted Butter
1/8 Cup Sugar
2 packages of chocolate instant pudding mix
2 1/4 cup milk
1 cup of Cool Whip
2 Heath or Skor Bars broken into small pieces
– INSTRUCTIONS –
For the crust:
Blend the Graham Crackers into very fine crumbs. A food processor works great for this.
Mix crumbs with melted butter + 1/8 cup sugar.
Take a layer of the the Graham mixture and press into the bottom of a glass pie tin to your desired thickness. Don’t make it too thick. Put this in the freezer for 5 minutes to help the crust harden. Repeat the same thing for the side walls of the pie crust. Once the crust is done put it in the fridge.
For the pie filling:
In large bowl (Kitchen Aid works great) mix together two packages chocolate instant pudding + 2 1/4 cup milk. Then the pudding mixes together, you want it to be fairly thick, not as runny as regular pudding.
Once the pudding mix and milk are combined, mix in 1 cup of cool whip. **Make sure it has been thawed prior to adding or your mixture will turn runny.
Mix in about 3/4 of your Heath or Skor bar pieces (you’ll need the rest for the top)
When your mixture’s completed, take your crust from the fridge and scoop the filling into your Graham Cracker Crust.
Whipped Cream Topping :
Mix real heavy whipping cream and whip until it is your desired thickness. Add 1 tsp of vanilla extract and powdered sugar to taste. Apply a nice layer of the whipped cream topping on top of your pudding filling, and sprinkle the rest of your crunched up Heath/Skor Bar on top!
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