Caramel Toffee Crunch Chocolate Pie

• Vegetarian

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 4 tbsp Caramel topping
  • 3 tbsp Cornstarch
  • 1 1/2 cups Hershey's semi-sweet chocolate chips
  • 1 tbsp Powdered sugar
  • 3/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 9 Graham crackers, finely ground

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Half and half
  • 1 cup Heavy cream
  • 2 cups Milk

• Desserts

  • 1 cup Heath milk chocolate toffee bit

Found on whitelightsonwednesday.com

Description

Ingredients

• 9 graham crackers, finely ground
• 6 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 cups milk (2% or whole)
• 1 cup half-and-half
• 3 egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• 1 1/2 cups Hershey’s Semi-Sweet Chocolate Chips
• 3/4 cup Heath Milk Chocolate Toffee Bits
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 2 tablespoons Hershey’s Caramel Topping
• 1/4 cup Heath Milk Chocolate Toffee Bits
• 2 tablespoons Hershey’s Caramel Topping

Directions

• Preheat your oven to 350 degrees F.
• In a medium mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until everything is evenly moistened.
• Pour the graham cracker crumbs into a 9-inch pie plate. Use your hand to spread the crumbs out evenly in the dish. Press the crumbs down, packing them into the pie plate, starting with the bottom first and then working your way up the sides.
• Bake for 7 to 8 minutes. Remove from the oven and cool completely.
• In a medium to large saucepan, whisk together the milk, half-and-half, and egg yolks. In a small mixing bowl, combine the sugar, cornstarch, and salt.
• Place the saucepan over medium-high heat and whisk the sugar mixture into the milk mixture. Cook for 6 to 9 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.
• Pour the Heath Milk Chocolate Toffee Bits into the bottom of your cooled pie crust, and spread into an even layer. Pour the chocolate pie filling onto of the Heath Milk Chocolate Toffee Bits.
• Cover the pie filling with plastic wrap, placing the wrap directly onto the filling. Chill for 2-3 hours or until the filling has cooled completely and set up.
• In a large mixing bowl, beat together the heavy cream and powdered sugar until the cream begins to thicken. Add the Hershey’s Caramel Topping and continue to whisk until medium peaks form.
• Remove the pie from the fridge and peel off the plastic wrap. Top the pie with your caramel whipped cream, starting in the center and then spreading out the whipped cream towards the edges. (I like to leave a 1-inch gap between the edge and the whipped cream so you can see the filling.)
• Drizzle Hershey’s Caramel Topping over the whipped cream. Sprinkle with Heath Milk Chocolate Toffee Bits.
• Refrigerate until ready to serve.