Toffee Cream Pie

It wasn’t until this recipe that I discovered what toffee is. I just thought I didn’t like it. Maybe it’s because I never liked nuts very much growing up. I didn’t realize toffee is basically chocolate and almonds. I’m okay with that. A bit of fun crunch with a bit of salty sweet action. Now I know! I will say that this pie is a little messy to eat. I was very careful to make sure the crust would not get soggy…maybe too careful? It ended up being quite crisp. I could have baked it for a bit less time initially, I suppose. Oh well. Help out your guests by giving them a nice knife and fork. Or, they could just pick it up and eat it. That’s what I did, pizza style.

This is a good pie if you want something slightly rich, but not too heavy.

Directions for Toffee Cream Pie

Adapted from Pillsbury Best of Bakeoff 

• 1 baked pie crust
• 5.5 ounces marshmallows
• 1/3 cup milk
• ½ cup toffee pieces
• ¼ cup cocoa nibs (or mini chocolate chips)
• 1 cup heavy cream
• 2 ounces chopped chocolate, melted
• Salt (optional)

In a medium saucepan, stir together the marshmallows and milk over medium heat.

 

Stir constantly until the marshmallows melt and are smooth.

Remove from the heat, then stir in the toffee and nibs.

Place the mixture in a bowl, covered, and chill for 15-20 minutes.

Whip the heavy cream into stiff peaks.

Melt the chocolate at this point, then spread a thin layer on the bottom of the pie crust.

Gently fold the whipped cream into the toffee mixture.

 

Spread in the pie crust, then top with melted chocolate drizzled on top (and more toffee pieces, if desired). You can also sprinkle some salt on top of the pie, preferably a kosher salt with bigger crystals.

Chill the pie for a few hours before serving.

Directions for Toffee Cream Pie (without pictures)

Adapted from Pillsbury Best of Bakeoff 

• 1 baked pie crust
• 5.5 ounces marshmallows
• 1/3 cup milk
• ½ cup toffee pieces
• ¼ cup cocoa nibs (or mini chocolate chips)
• 1 cup heavy cream
• 2 ounces chopped chocolate, melted
• Salt (optional)

In a medium saucepan, stir together the marshmallows and milk over medium heat. Stir constantly until the marshmallows melt and are smooth. Remove from the heat, then stir in the toffee and nibs. Place the mixture in a bowl, covered, and chill for 15-20 minutes.

Whip the heavy cream into stiff peaks. Melt the chocolate at this point, then spread a thin layer on the bottom of the pie crust. Gently fold the whipped cream into the toffee mixture. Spread in the pie crust, then top with melted chocolate drizzled on top (and more toffee pieces, if desired). You can also sprinkle some salt on top of the pie, preferably a kosher salt with bigger crystals.

Chill the pie for a few hours before serving.