Description
Chocolate Heath Pie is a rich, creamy dessert featuring a silky chocolate filling, crunchy Heath toffee bits, and a buttery graham cracker crust. Finished with fluffy whipped cream and extra toffee, it’s an easy but impressive showstopper!
Ingredients
Scale
- 1 9-inch graham cracker crust (store-bought or homemade)
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/4 cups heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup Heath toffee bits, divided
- 1 cup whipped cream (for topping)
- Pinch of salt
Instructions
- Pre-bake your graham cracker crust according to package or recipe directions and let it cool completely.
- In a medium saucepan over medium heat, combine heavy whipping cream, butter, sugar, and a pinch of salt. Heat until just simmering but not boiling.
- Place chocolate chips in a heatproof bowl and pour the hot cream mixture over them. Let sit for 2-3 minutes to melt, then stir until smooth and glossy.
- Stir in the vanilla extract until fully incorporated.
- Fold in half of the Heath toffee bits.
- Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until fully set.
- Before serving, top with whipped cream and sprinkle with the remaining Heath toffee bits.
Notes
- Use an Oreo crust for an extra chocolatey base.
- Add a drizzle of caramel sauce on top for added sweetness.
- Mix chopped pecans into the filling for extra crunch.
- Top with chocolate shavings for a decorative finish.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 480
- Sugar: 28g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg