Chocolate Toffee Cream Pie Recipes

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CHOCOLATE-TOFFEE CREAM PIE



Chocolate-Toffee Cream Pie image

A chocolate cream cheese filling, with chocolate covered toffee bits on a chocolate crust, topped off with whipped topping :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (6 ounce) ready-made chocolate cookie pie crust
3/4 cup heavy whipping cream, divided
4 (1 5/8 ounce) milk chocolate candy bars, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup light brown sugar, packed
1 tablespoon vanilla
1 cup chocolate-covered toffee bits, divided
2 cups Cool Whip, frozen topping thawed

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.

Nutrition Facts : Calories 665.2, Fat 48.6, SaturatedFat 26.9, Cholesterol 89.8, Sodium 349.7, Carbohydrate 50.7, Fiber 1.5, Sugar 37.2, Protein 7.6

CHOCOLATE AND COFFEE CREAM PIE



Chocolate and Coffee Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 cup heavy cream
1/4 cup light corn syrup
2 tablespoons butter
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
10 ounces dark chocolate, chopped
One 9-inch prepared chocolate cookie crust, such as Oreo Pie Crust
1 1/2 cups heavy cream
1/4 cup chocolate hazelnut spread, such as Nutella
1 tablespoon instant espresso or coffee
1 tablespoon sugar
2 teaspoons vanilla extract
Chocolate puffed rice cereal, for garnish

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



Chocolate pie with toffee sauce & coffee cream image

More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining

Provided by John Torode

Categories     Dessert

Time 50m

Number Of Ingredients 18

350g digestive biscuits
140g butter , melted
50g desiccated coconut
200g milk chocolate , chopped
200g dark chocolate , chopped
250ml milk
300ml double cream
6 egg yolks
3 tbsp cornflour
100g soft light brown sugar
50g hazelnuts , chopped
300g golden caster sugar
100g butter , diced
200ml double cream
1 tbsp instant coffee
350ml double cream
25g golden caster sugar
1 tsp vanilla extract

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.

Nutrition Facts : Calories 679 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

TOFFEE CREAM PIE



Toffee Cream Pie image

Frozen desserts are ideal for party hosts, but guests who don't have far to travel will also appreciate this make-ahead favorite. I've prepared it with chocolate, vanilla and white chocolate instant pudding, too. -Tammy Campbell, Chesapeake, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
6 Heath candy bars (1.4 ounces each), chopped
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)

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.

Nutrition Facts : Calories 445 calories, Fat 23g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 367mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  • Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

BEST CHOCOLATE CREAM PIE



Best Chocolate Cream Pie image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Provided by Kittencalrecipezazz

Categories     Pie

Time 7h

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Steps:

  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHOCOLATE TOFFEE CREAM PIE



Chocolate Toffee Cream Pie image

Number Of Ingredients 8

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

FROSTY TOFFEE BITS PIE



Frosty Toffee Bits Pie image

On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

3 ounces cream cheese, softened
2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.

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