Caramel Toffee Crunch Chocolate Pie

     I found this recipe on and had to try it for my families Christmas party. It was super rich and amazing! I doubled my crust to get a thicker crust but the thinner crust is just as amazing. The pudding recipe is my new fav chocolate pudding!

Caramel Toffee Crunch Chocolate Pie

9 graham crackers, finely ground
6 Tblsp unsalted butter, melted (I used salted butter and omitted the salt)
1/3 cup sugar
1/4 tsp salt

2 cups milk (2% or whole)
1 cup half and half
3 egg yolks
1/2 cup sugar
3 Tblsp cornstarch
1/2 tsp salt
2 Tblsp unsalted butter
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup Heath milk chocolate toffee bits

Whipped topping:
1 cup heavy cream
1 Tblsp powdered sugar
2 Tblsp caramel topping

1/4 cup Heath milk chocolate toffee bits
2 Tblsp caramel topping

Preheat oven to 350. 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. Spread the crumbs out evenly in the dish. Press them down to pack them into pie plate, starting with the bottom first and then working your way up the sides. Bake for 7-8 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 6-9 minutes, whisking frequently, until the mixture bubble 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 toffee bits into the bottom of your cooled pie crust, and spread into an even later. Pour the chocolate pie filling onto the 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.
 Whipped Cream:
 In a large mixing bowl, beat together the heavy cream and powdered sugar until the cream begins to thicken. Add the 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, drizzle caramel topping over the whipped cream and sprinkle with heath bits. Refrigerate until ready to serve. EnJOY!