This cool and creamy layered pie is loaded with tons of toffee inside and out. Layers of homemade, velvety chocolate pudding and a toffee studded cheesecake filling are nestled in a homemade graham cracker crust for a pie that’s dessert bliss. This decadent pie is creamy, chewy, and crunchy all-in-one for a pie that really puts your taste buds over the edge. If you like Heath candy bars, then you’ll love this must-try pie.
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs (about 18 full sheets)
½ cup unsalted butter, melted
⅓ cup light brown sugar
¼ tsp kosher salt
Chocolate Filling
1 cup whole milk
½ cup half-and-half
2 large egg yolks
¼ cup granulated sugar
1 ½ Tbsp cornstarch
¼ tsp kosher salt
1 Tbsp unsalted butter
½ tsp pure vanilla extract
¾ cup semisweet chocolate chips
Cheesecake Filling
3.4oz cheesecake instant pudding
1 cup whole milk, cold
8oz full-fat cream cheese, room temperature
8oz extra creamy whipped topping, thawed (like Cool Whip)
1 tsp pure vanilla extract
1 cup heath bar toffee bits
Chopped heath bars, for topping
Directions
Graham Cracker Crust
Preheat oven to 350°F.
Mix graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Press the crumb mixture evenly into the bottom and the up the sides of a 9.5-inch deep pie dish. Bake the crust for 10 minutes. Set aside to cool.
Chocolate Filling
In a medium saucepan, whisk together the milk, half-and-half, and egg yolks.
In a small mixing bowl, whisk together the sugar, cornstarch, and salt.
Place the saucepan over medium-high heat and whisk the sugar mixture into the milk mixture. Cook for 4-7 minutes, whisking frequently, until the mixture bubbles and thickens to a pudding-like consistency.
Remove the pan from the heat and whisk in the butter and vanilla. Add the chocolate chips and whisk until the chocolate has melted completely and the mixture is smooth.
Pour the chocolate pudding filling into the bottom of the cooled pie crust and spread into an even layer. Cover the pudding with plastic wrap, placing the plastic directly onto the pudding. Chill for 1-3 hours or until the filling has cooled completely and firms up.
Cheesecake Filling
Prepare the cheesecake pudding according to the package directions, except use only 1 cup of milk. Place the pudding in the fridge to firm up.
In a stand mixer fitted with the whisk attachment, whisk the cream cheese until fluffy. Once the pudding is ready, add the pudding to the cream cheese and whip until fluffy. Then gently fold in the whipped topping and heath toffee bits with a rubber spatula until incorporated.
Once the chocolate pudding filling has cooled, add the cheesecake filling on top of the chocolate and spread into an even layer. Sprinkle the top with the chopped heath bars, and place in fridge for 30 minutes to firm up before serving.