Toffee Cream Pie Recipes

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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.

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

PUMPKIN TOFFEE CREAM PIE



Pumpkin Toffee Cream Pie image

This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.

Provided by C.Tallent

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 9

2 cups pumpkin puree
1 (1 ounce) package instant sugar-free butterscotch pudding mix
⅔ cup nonfat dry milk powder
⅓ cup water
1 cup frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
2 tablespoons chopped pecans
2 tablespoons toffee baking bits
1 (9 inch) graham cracker crust

Steps:

  • In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
  • Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.6 g, Cholesterol 4.9 mg, Fat 11.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 391.2 mg, Sugar 18.3 g

CARAMEL TOFFEE ICE CREAM PIE



Caramel Toffee Ice Cream Pie image

This caramel toffee ice cream pie is easy to make and is so pretty. It comes together in under 30 minutes-and since you can make it in advance, it's ideal for entertaining. -Diane Lombardo, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons sugar
1 large egg white, beaten
2 tablespoons butter, melted
4 cups fat-free vanilla frozen yogurt, softened, divided
2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
1/2 cup caramel ice cream topping, divided

Steps:

  • Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 304 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

TOFFEE ICE CREAM PIE



Toffee Ice Cream Pie image

"This is my sister's recipe, but I modified it to save time in the kitchen. No doubt about it, you'll want a second serving." Janell Greisen - San Dimas, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 quart vanilla ice cream, softened
1 Heath candy bar (1.4 ounces), crushed
1 chocolate crumb crust (9 inches)
CHOCOLATE SAUCE:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1 cup confectioners' sugar
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.

Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 51mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

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