Midnight Crunch Chocolate Toffee Pie
Ingredients
Scale
Chocolate Cookie Crust
- 2 cups crushed chocolate sandwich cookies without the cream, about 20 to 22 cookies
- 8 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
Chocolate Toffee Filling
- 1 cup semisweet chocolate chips
- ½ cup dark chocolate chips
- ¾ cup heavy cream
- ¼ cup unsalted butter, cut into small pieces
- ½ teaspoon vanilla extract
- 2 large eggs
- ¼ cup brown sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- ¾ cup toffee bits
Chocolate Ganache Topping
- ½ cup heavy cream
- ¾ cup dark chocolate chips
- ½ teaspoon vanilla extract
- ½ cup toffee bits, for topping
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix the crushed cookies, melted butter, and sugar until evenly combined. Press the mixture firmly into a 9-inch pie pan, working it up the sides as well. Bake for 8 minutes, then set aside to cool.
- To make the filling, place the heavy cream and butter in a microwave-safe bowl and heat until hot but not boiling, about 45 seconds. Pour the hot cream over the semisweet and dark chocolate chips. Let it sit for one minute, then stir until smooth. If needed, microwave in short bursts, stirring each time, until fully melted. Stir in the vanilla.
- In a separate bowl, whisk together the eggs, brown sugar, cocoa powder, and salt. Slowly pour in the melted chocolate mixture while whisking so the eggs blend smoothly. Fold in the toffee bits.
- Pour the filling into the cooled crust. Bake for 22 to 25 minutes, until the edges are set and the center still has a slight jiggle. Let the pie cool completely.
- For the ganache, heat the heavy cream until hot, about 45 seconds to one minute. Pour it over the dark chocolate chips and let it sit for one minute, then stir until smooth. Stir in the vanilla. Pour the ganache over the cooled pie and gently spread it to the edges. Sprinkle with toffee bits.
- Refrigerate for at least 2 hours before slicing so everything sets up perfectly.