Toffee Crunch Pudding Pie

Here is a delicious pie that is easy to make and can be eaten immediately or made in advance. This is a perfect dessert to serve after a family dinner or a great addition to your holiday dessert table. The Cake Art staff has tested it and we all give it 5 Stars!

Crust Ingredients

• 1 ½ cups CK Cookie Pieces

• 4 Tablespoons of butter, melted

Filling Ingredients

• 2 cups cold milk

• 2 (3 ½ oz.) packages of instant chocolate pudding and pie filling

• 1(8 ounce) container of frozen whipped topping, thawed and divided in half(Thaw this in the refrigerator for at least 4 hours)  

• ½ cup of Toffee Candy Crunch, divided into ¼ cup plus 1 Tablespoons and 3 Tablespoons

OR

• ½ cup of prepared Chocolate Toffee Bark finally chopped, divided as above (Recipe below)

• 1 oz dark chocolate candy coating, melted.

Crust Instructions

In a medium bowl, combine Oreo Cookie Pieces and Butter. Stir until fully combined. Press into the bottom and up the sides of a 9” or 10” pie pan. Chill in the refrigerator for 1 hour or bake in a 350˚F oven for 10 minutes and allow it to cool.

Filling Instructions

1.In a medium bowl, whisk together cold milk and the dry pudding mixes to combine. Continue whisking for 2 minutes. Gently fold in the one half of the thawed whipped topping and 1/4 cups plus 1 Tablespoons cup of the Toffee Candy Crunch or Chocolate Toffee Bark, finally chopped.

2.Spoon mixture into pie crust and level with the back of a spoon.

3.Gently whip the remaining thawed topping and cover filling in pie pan, swirling with a spatula or the back of your spoon. Sprinkle remaining 3 Tablespoons of Heath Toffee Crunch or Toffee Crunch Bark over the topping. Drizzle with melted chocolate.

Pie may be eaten immediately or refrigerated until you are ready to serve it. I would recommend refrigeration for at least one hour so the pie will slice nicely. Or you could serve immediately, spooning it into pretty compote dishes, trifle style

6 to 8 servings

Chocolate Toffee Bark Instructions

This is a wonderful addition to the pie recipe above but it’s just plain yummy all by itself, too! This recipe provides 1.20 pounds of bark.

• 1 lb. Milk chocolate flavored candy coating

• ½ cup Toffee Crunch

1.Cover a ½ sheet cake board or a large (12”x18”) jelly roll pan or cookie sheet with waxed or parchment paper.

2.Melt chocolate candy in the top of double boiler. Test it to make sure it is not too hot (touch some to the inside of your wrist, just as you would a baby bottle. If too warm, you can let it set for a few minutes or stir it gently to speed up the cooling process.

3.Add the crunch to the chocolate candy, stirring to combine. Pour this mixture onto the waxed or parchment paper. Spread with a metal or rubber spatula. Once spread, you may lift one edge of the board or pan and tap it gently on your work surface to evenly spread the candy.

4.Place in the freezer for 9 minutes or until firm. Allow to come to room temperature. Break into bite size piece. If using some of the bark for the pie, chop finely with a sharp knife on a cutting board.

Store in a tin or box in a relatively cool spot. Keeps for weeks!