Chocolate Toffee Cream Pie Recipes

TOFFEE CREAM PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.

CHOCOLATE AND COFFEE CREAM PIE

Steps:

• For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
• For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
• To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.

CHOCOLATE PIE WITH TOFFEE SAUCE & COFFEE CREAM

Steps:

• In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.
• In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.
• When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.
• Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.
• To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.
• To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.

CHOCOLATE TOFFEE CREAM PIE

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.

TOFFEE ICE CREAM PIE

Steps:

• In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.

CHOCOLATE TOFFEE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• 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.
• 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.
• In a medium bowl, combine the cream cheese, brown sugar and vanilla.
• Beat with an electric mixer until smooth. Alternatively, you can prepare this in your stand mixer using the paddle attachment.
• 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.
• Pour this filling into your cooled chocolate crust and sprinkle with the remaining 1/4 cup chopped toffee candy.
• Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.

CHOCOLATE-TOFFEE CREAM PIE

Steps:

• Place the chopped chocolate candy bars in a small bowl; set aside.
• Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
• Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
• Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
• Fold in 1/2 cup chocolate covered toffee bits.
• Pour the filling into prepared chocolate crust.
• Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
• Refrigerate for 2 or more hours before serving.